Cumin Rubbed Roasted Acorn Squash with Sage Garlic Butter

1. 1

   Ingredients!

2. 2

   Go ahead and preheat oven to 450F/230C.

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   Wash off any dirt from the squashes skin.

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   Cut the squash in half with a heavy knife and scoop out the seeds.

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   Drizzle a little oil over the inside of the squash halves, sprinkle with a good amount of cumin and some salt & pepper.

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   Rub it in with your hands.

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   Lightly grease baking pan with oil.

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   Place squash, cut-side down, onto the pan.

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   Bake for 35-45 minutes until it's soft enough to easily pierce with a fork.

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    Remove from oven and let cool.

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    Slice garlic thinly and chop up the sage leaves if using fresh ones.

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    On medium-low heat, melt about 2 Tbsp butter in a pot or pan.

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    Add garlic and sage.

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    Fry sage and garlic until garlic is light brown.

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    The butter may brown a little but that's okay.

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    Just keep an eye on it so the butter or the garlic doesn't burn!

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    Remove from heat when finished.

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    Cut squash into smaller wedges if desired and arrange on a plate.

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    Pour over the sage-garlic butter with a spoon.

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    Add salt & pepper if needed.

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    As an option, garnish with pecans, walnuts, hazelnuts, etc.

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    for extra nutty taste!

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    Yum!

* Per serving · 4 servings · Values may vary.

No additional tips available.