This stunning and delicious fall squash recipe will dress up any holiday table. The sweet and tangy flavours with honey sage brown butter sauce takes it to the next level. A Thanksgiving side dish your guests will love!
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. It has become one of our favourite! You can prep the ingredients the day before and simply roast it the next day. It makes things much easier when you are serving a Thanksgiving or Christmas meal for a crowd.
COOKING TIPS
When shopping for acorn squash or any squash for that matter, look for a clear smooth outer shell without any visible open areas, blemishes or mold.
Start by cutting acorn in half, remove seeds and clean the core area. Lay squash flat side down and continue cutting 1/2 to 3/4 inch slices.
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!
When making brown butter sauce, keep a close eye on it. You want the butter to reach a golden colour with a nutty aroma about 3-4 minutes. The keys points that need t be made is if it goes beyond the cooking time or you walk away from the stove, it can burn very quickly and create a burnt flavour, also 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
INSTRUCTIONS
Preheat oven to 400°F. Line baking sheet if you like to make clean up easy!
Using a large baking sheet, lay out the sliced squash 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.
When making a brown butter sauce, it requires your full attention for the entire 3-4 minute it takes to make it. The goal is to have the foam settle and the sauce to be a golden brown in colour.
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!!!
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.
STORE any leftovers in the refrigerator for up to 3 days in an airtight container. You can freeze the squash for up to 3 months in a container with a lid or ziplock bag suitable for the freezer.
DID YOU MAKE THIS RECIPE….
WOULD LOVE TO HEAR YOUR FEEDBACK WITH A COMMENT AND RATING. Thank you! Rose 🙂
Roasted Squash and Cranberries with Honey Sage Brown Butter Sauce
Ingredients
Equipment
Method
- 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. (or add cranberries 10 minutes into the baking time to avoid some of them from drying out) 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. Note: keep a close eye while making sauce to avoid the butter from burning.
- Arrange the cooked squash on a platter and drizzle the honey sage brown butter over the cooked squash. Garnish with the sage and rosemary.
Nutrition
Tried this recipe?
Let us know how it was!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!