It really has been a while since I’ve shared a recipe with you all.
The end is in sight though and I’ve got a huge list of things that need to be made. I’m baaaack!
Anyway, brown butter is pretty much amazing. I’m convinced you could drizzle it over anything and whatever it was would taste delicious.
When you combine brown butter with squash and sage however, you are instantly transported to fall and all that comes with it. Crunchy leaves, pumpkin lattes, and brown boots. Any squash (or vegetable for that matter) would work although the acorn squash that I used was especially delicious.
And it felt like fall while I was eating it, even though I haven’t busted out my brown boots quite yet.
- 2 small acorn sqush, sliced
- 4 Tbsp butter
- 1/3 cup chopped sage
- salt & pepper
- Pre-heat oven to 375 degrees.
- Bake squash for about 45-60 minutes until soft.
- Heat butter on medium-low heat.
- When hot, add sage and season with salt & pepper.
- Cook, stirring frequently for about 10 minutes until butter is a brownish shade and sage is crispy.
- Brush butter mixture over squash slices and serve.