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.