This stunning and delicious fall squash side dish will dress up any holiday table. It has an abundance of sweet and tangy flavours and the added honey sage brown butter sage takes it to the next level.
If you are looking for your a side dish to compliment a chicken, turkey or beef main dish, this is it! The acorn squash is roasted until it it releases sweet flavours enhanced by the boldness of garlic, and tangy cranberries. The fresh rosemary welcomes an earthiness to this dish. Just before serving this delicious side dish, drizzle the honey sage brown butter sauce over the squash that takes this side dish to the next level.
I have made this squash side dish many times and the flavours are incredible. I only wish we had access to squash year round. You will see I have shown a couple of ways to serve this dish and it is a personal preference. I really like arranging it on a platter for a special occasion such as Thanksgiving or Christmas.
HOW TO MAKE THIS DELICIOUS SIDE
This dish will require 30-35 minutes of cooking time and the cranberries can be added after 10 minutes of roasting time for the squash, however I have added them at the same time, and some of them will dry out, but most are juicy with lots of tanginess!
Arrange the 1/2 inch slices of sliced acorn squash on a large baking sheet. I used a 10 inch x 15 inch baking sheet and it was a perfect size for the one squash I had. If you want to double the recipe, I suggest a larger baking sheet. Coat the squash with olive oil, and season with salt and pepper. Then add red onion, garlic, cranberries if desired at this time. Scatter rosemary leaves throughout the pan.
While the squash is roasted, make the honey sage brown butter sauce, the key point that needs to be made it make sure you swirl the pan while the butter is cooking. This helps the foam to settle. Then add the honey, sage, nutmeg and salt, and cook for another minute or two.
RECIPE INGREDIENTS
Acorn squash: this particular squash is mild and has a sweet flavour, and by roasting this squash it will release the sweetness of this delicious squash
Olive oil: I recommend a good quality extra virgin olive oil
Garlic: slice two cloves for a pungent flavour
Red onion: adds an onion flavour but not overpowering
Rosemary: love the earthy, pine flavour it adds to this dish
Cranberries: adds a tart flavour to balance the flavours perfectly
Maple syrup: a lovely sweet maple flavour was added to the cranberries
Butter sauce: the ingredients required are butter, honey, sage, nutmeg and pinch of salt
The combination of ingredients added to this dish is one you will want to make over and over again. Once you taste this squash recipe and serve it to your family and guests, everyone will want the recipe. It’s SOOOO GOOD!!!
FAQ
Can I use a different variety of squash? Absolutely, I would suggest to cut the squash in a manner that will be attractive to arrange on a platter or plate.
Can I substitute honey for maple syrup in the brown butter sauce? Yes, you can and keep in mind honey has a thicker texture compared to maple syrup.
Roasted Squash and Cranberries with Honey Sage Brown Butter Sauce
Equipment
- Baking sheet
- small sauce pan
Ingredients
- 1 1/4 lb acorn squash (1 medium squash)
- 2 tbsp extra virgin olive oil
- salt and pepper to season
- 2 clove garlic, sliced
- 1/2 red onion, sliced
- 3/4 cup cranberries, fresh
- 2 sprigs of rosemary
Honey Sage Brown Butter Sauce
- 4 tbsp butter
- 2 tbsp honey
- 4 leaves sage
- pinch of nutmeg
- pinch of salt
Instructions
- Preheat oven to 400°F.
- Cut the acorn squash in half and scoop out the seeds. Then slice each half into half to three-quarter inch thick slices. Place the squash on a large baking sheet and drizzle with olive oil making sure all pieces are well coated, and season with salt and pepper.
- Scatter garlic, red onion, cranberries and rosemary on the baking sheet with the squash. Bake for 30-35 minutes until the squash is tender and cranberries have burst. While the squash is roasting, make the brown butter sauce.
- Honey Sage Brown Butter Sauce: melt butter in a small sauce pan over medium heat. Stir the butter and swirl the pan occasionally for about 3-4 minutes, until the foam settles. The butter will change colour to golden brown. Pour in the honey, stir until dissolved, then add nutmeg, sage, and salt.
- Arrange the cooked squash on a platter and drizzle the honey sage brown butter over the cooked squash. Serve immediately.
Nutrition
How to make this recipe:
Cut the acorn squash in half and scoop out the seeds. Then slice each half into half to three-quarter inch thick slices. Place the squash on a large baking sheet and drizzle with olive oil making sure all pieces are well coated, and season with salt and pepper.
Arrange garlic, red onion, and rosemary on the baking sheet with the squash. Use the olive oil to coat these ingredients. Bake for 5-7 minutes. In a small bowl, combine cranberries, and maple syrup. Then scatter the cranberries on the baking sheet with the squash. Bake for another 20 minutes.
Honey Sage Brown Butter Sauce
Melt butter in a small sauce pan over medium heat. Stir the butter and swirl the pan occasionally for about 3 minutes, until the foam settles. The butter will change colour to golden brown. Pour in the honey, stir until dissolved, then add nutmeg, sage, and salt, simmer for about a minute or two.
Arrange the cooked squash on a platter and drizzle the honey sage brown butter over the cooked squash. Serve immediately and enjoy!
