Roasted Acorn Squash with Brown Sugar and Sage


I love roasted squash, I usually make butternut squash, but this time I decided to try acorn squash, and loved how it turned out. It looks so pretty with the skin on.  It is sweet, salty with a kick of sage. 

This would be perfect for thanksgiving or yummy side any other day of the week. 


Ingredient:

2 acorn squash (about 1 pound each)

salt and pepper

extra virgin olive oil

1 stick of butter

1/2 cup of brown sugar

Fresh sage leaves


Directions:


Preheat oven to 350


Split the squash in half and scrape out the seeds with a spoon. Cut the slices up and lay out on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. 


In a bowl, cream the butter with the sugar. Spread all over the squash, place 2 sage leaves on each piece of squash. 


Bake at 350 for 30-35 minutes then Broil for 7-10 minutes to caramelize and get a golden color.