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
Preheat oven to 450°F.
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.
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.
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: https://www.eatingwell.com/recipe/7920549/brown-butter-sage-acorn-squash/