Ingredients:

  • 2 medium acorn squash (approximately 1.5 lbs / 680g each)
  • 2 tablespoons olive oil (30 ml)
  • 1/2 teaspoon kosher salt (3g)
  • 1/4 teaspoon freshly ground black pepper (1g)
  • 1/2 cup (1 stick) unsalted butter (113g)
  • 1/4 cup fresh sage leaves, roughly chopped (approximately 15g)
  • 1/4 cup pecan halves (30g)
  • 1 tablespoon maple syrup (15 ml)
  • 1/4 teaspoon salt (1.5g)
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Halve the acorn squash, scoop out the seeds, and brush the cut surfaces with olive oil. Season with salt and pepper.
  2. Place squash cut-side down on a baking sheet lined with parchment paper (if using). Roast for 35-40 minutes, or until tender and easily pierced with a fork.
  3. While the squash roasts, toast the pecan halves in a dry skillet over medium heat until fragrant and lightly browned, about 5-7 minutes. Watch closely to prevent burning. Remove from heat and set aside.
  4. In the same skillet, melt the butter over medium heat. Cook, swirling occasionally, until the butter begins to foam and then turns a nutty brown color with brown specks at the bottom of the pan (about 5-7 minutes).
  5. Remove the skillet from the heat and immediately stir in the chopped sage. The residual heat will release the sage's aroma.
  6. Stir in the maple syrup, salt, and red pepper flakes (if using).
  7. Once the squash is cooked, flip the halves over and drizzle generously with the sage brown butter. Sprinkle with the toasted pecans.
  8. Serve immediately while warm.