Roasted Squash and Cranberries with Honey Sage Brown Butter Sauce

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Roasted Squash and Cranberries with Honey Sage Brown Butter Sauce

This lovely recipe that has lots of flavour, and richness with the honey sage brown butter making it a perfect for accompaniment to your favourite meals.

Prep Time10

Cook Time25

Total Time35

Course: Side Dish

Servings:

Calories: 267kcal

Author: Rose

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.

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