Ingredients

The following ingredients have 4 Servings
  • 2 small golden acorn squash (about 1 lb each)
  • 3 tablespoons butter (melted)
  • 2 teaspoons honey
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon fresh sage (finely chopped)

Instruction

  • Preheat the oven to 425°F. Scrub the squash well and cut them in half lengthwise. Scoop out the seeds and attached pulp and reserve for toasting if desired.
  • Cut each half lengthwise again, then slice crosswise into 3/4-inch thick slices.
  • In a small bowl, mix the melted butter with the honey. Arrange the squash in a single layer on a baking sheet and brush each piece with the butter and honey, reserving half of that mixture.
  • Season the squash lightly with salt and pepper and cover loosely with aluminum foil. Roast for 20 minutes.
  • Add the chopped fresh sage to the remaining butter-honey mixture. Remove the squash from the oven and turn them with tongs.
  • Brush each piece with the butter mixture, season again with salt and pepper, and return to the oven, uncovered for 10 minutes.
  • Golden acorn squash has lovely pumpkin-orange skin and is nearly the same as the green variety, although some claim that the flesh is a little sweeter.
  • We found that the ones we chose had a more delicate skin and were somewhat less fibrous, but feel free to substitute if need be.