Roasted Sage Acorn Squash
This may not be the healthiest way to cook squash but this is more of a winter recipe anyway so no one is going to see you in a bathing suit. This is the secret to how my mom got my brother and I to eat vegetables as kids. It was a hard task so believe me this is a side that should be on everyone’s holiday tables this year.
1 medium acorn squash
5 tablespoon unsalted butter, divided
3 (packed) tablespoons dark brown sugar
3 tablespoons sage leaves
2 tablespoons pomegranate seeds
Heat oven to 400°. In a small bowl melt 3 tablespoons of the butter then stir in the brown sugar and set aside. Slice the acorn squash in half. Scoop out any seeds and discard. Cut each half lengthwise and then into 1-inch slices. Add the slices to a large bowl and toss with the butter and sugar. Place the coated slices on a baking sheet and bake until tender, turning them once, about 30 minutes.
Heat a small sauté pan over medium heat; add the remaining butter and melt. Add the sage leaves and let fry until crispy, about 3 minutes.
Serve squash immediately topped with the crispy sage and pomegranate seeds.
Serves 4 as a side.