Roasted Acorn Squash with Butter and Sage

1. 1

   Preheat the oven to 400F.

2. 2

   Cut each squash lengthwise through the stem into 8 wedges.

3. 3

   Use a spoon to scrape out the seeds from the wedges.

4. 4

   Arrange the squash pieces on a big baking pan or your broiler pan, skin side down, and season the flesh generously with salt.

5. 5

   Drizzle the butter over the flesh and scatter the sage leaves all over.

6. 6

   Cover the pan tightly with aluminum foil and cook for 30 minutes.

7. 7

   Remove the foil and roast until you can easily pierce a piece of the squash with a fork and meet almost no resistance, about 20 minutes.

8. 8

   Serve as is, shriveled sage leaves and all.

9. 9

   You can bake the squash up to a few hours in advance.

10. 10

    Reheat for about 15 minutes in an oven preheated to 350F before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.