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GoFarm Blog

Brown Butter and Sage Acorn Squash


  • 1 medium acorn squash, halved, seeded and cut into 12 wedges

  • 2 Tbsp extra-virgin olive oil

  • 1/4 tsp nutmeg

  • 1/2 tsp salt

  • 1/2 tsp ground pepper

  • 2 Tbsp unsalted butter

  • 2 Tbsp finely chopped fresh sage

  • 1 Tbsp pure maple syrup

  • 1 tsp lemon juice

  • 3 Tbsp pepitas, toasted


  1. Preheat oven to 450°F.

  2. Toss squash with oil, nutmeg, salt and pepper in a large bowl. Spread on a rimmed baking sheet. Roast until lightly browned, 12 to 15 minutes.

  3. Meanwhile, whisk butter in a small skillet over medium-low heat until melted. Cook until the solids at the bottom begin to brown, 1 to 2 minutes. Remove from heat and whisk in sage, maple syrup and lemon juice.

  4. Flip the squash and spoon the butter mixture over the top. Continue roasting until golden and tender, 8 to 10 minutes more. Serve sprinkled with pepitas.

Picture and recipe adapted from:


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