Acorn Squash with Sweet Sage “Butter”

I have been so impressed with how well our herb plant not only survived the move, but also how much it is thriving, even in this cooler climate. Must be all of the great sun it is getting in our very bright new (to us) kitchen.

Alisa's herb garden

I have found good use for the basil and parsley with some regularity, but until yesterday, I hadn’t found a good recipe for the sage. My husband is okay with sage in light moderation, but I have to use caution, lest he be overwhelmed (I am an herb- and spice-aholic). So it took me some time to be inspired by a sage-including recipe that we would both enjoy.

Acorn Squash with a Sweet Sage Butter

This one definitely fit the bill, and it also gave me another opportunity to test out the new Earth Balance soy-free margarine (all natural – none of those nasty trans fats!). If dairy works in your household, butter can of course be utilized, but all of you dairy-freers and vegans out there will be happy to know that the Earth Balance was excellent as a “browned butter.”

Though I typically roast squash for that caramelization effect, I must admit that this cooking method worked fabulously. It was almost like a steaming technique that locked in the natural flavor. Try it!

Acorn Squash with Sweet Sage “Butter”

Recipe adapted from Recipezaar. This recipe is Dairy-Free, Gluten-Free, Nut-Free, Soy-Free, Refined Sugar-Free, and optionally Vegan.

  • 1 Acorn Squash (medium-sized), cut in half lenthwise and seeded
  • 2 Tablespoons Dairy-Free Margarine (I used Earth Balance soy-free, but you could also sub in coconut oil and a pinch of salt)
  • 1 Tablespoon Honey (agave nectar, brown sugar, or maple syrup should also go nicely)
  • 1 to 1-1/2 Teaspoons Fresh Sage, minced

Preheat your oven to350°F.

Place the prepared squash cut side down on a baking sheet or in a bakng dish. Bake for 45 minutes, or until tender. Keep in mind, if you leave it cut side down after removing it from the oven, it will continue to soften and cook a bit.

While the squash is baking, place the margarine in a small saucepan over medium-low to medium heat. Stir (not constantly, but with regularity) and cook until it just begins to brown, but do not let it burn (took about 10 minutes for me – You can also see these more detailed instructions for browning butter)

Remove the margarine from the heat and stir in the honey (or other sweetener) and sage. Allow the flavors to sit and meld while your squash cools for a few.

Cut each squash half into quarters (this is how I like to serve it), and evenly spoon the sweet sage butter into the squash sections and serve.

Note: I like to make cuts in the middle of each squash section, allowing the butter to seep in. You can also smash it in for some tasty mashed squash.

Another Note: I served this for lunch with simple baked chicken breasts. Slopping up any honey-sage-butter that had drizzled onto my plate with the chicken was really yummy too.

Yields 2 squashy servings

Acorn Squash with a Sweet Sage Butter

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19 thoughts on “Acorn Squash with Sweet Sage “Butter”

  1. Mmm, looks delicious! I don’t know that I’ve ever tried fresh sage. All the cooking shows have fried sage leaves, so it must be delicious – I want to try it!

  2. Gorgeous herbs and squash dish!

  3. I bet this recipe would also be spectacular with kabocha squash. Have you ever had it? It’s the ugliest winter squash ever but I think 10x tastier than acorn.

  4. Looks so good… I make/made a recipe similar to this for squash. It was squeeezed into this post but if you like sweeter glazes and such, this is a keeper.

    Happy Day Alisa and yes, my goodness if we’re ever on a ski trip to Tahoe, you’d be my first call 🙂

  5. It is a struggle to use sage through the summer. It just feels fall and Thanksgivingy to me.

  6. It is a struggle to use sage through the summer. It just feels fall and Thanksgivingy to me.
    Oops…forgot to say great post! Looking forward to your next one.

  7. Sage and winter squash is one of the best combinations ever. I think that is actually the only way i’ve ever used sage…

    I love the glaze you put on this. Sweet and salty is the way to go.

  8. You know, I think that herb collection might be complete with a nice big cilantro plant. 😛

  9. ooh! Sage is perfect with winter squash. I love this. Simplicity at its best!

  10. I bet sage is wonderful with this squash! It certainly looks lovely. Of course, I love the honey addition. 😉


  11. Yeah! I have been looking for a way without brown sugar to make this and I love the idea of quartering it and duh poke it so the butter seeps in! Thanks!

  12. Acorn squash is one of favorites cuz you don’t have to peel it. This looks really nice!

  13. oh my this looks sooo great! I love freshs herbs!

  14. This sounds delish!!

  15. Mmm wow, sweet and simple recipe that sounds really really good. I just dumped Indian curry into my acorn squash when I got too lazy to make rice one night and realized it went well because acorn squash has the earthy (muddy) flavor and the curry is so pungent it actually compliments the squash and makes it more sweet. I’m sure the sage has the same effect! Thanks for the idea!!

  16. I love acorn squash! It’s so good – and with sage. Yum. I made a stuffed acorn squash tonight and loved it. I eat the skin, too. My husband won’t but I love it.

    Your pics are beautiful. Thanks so much for sharing this at Slightly Indulgent Mondays!

  17. Sage is a weird herb for me – like your husband, a little goes a long way!

    But then again, my husband thinks I’ve burned all my tastebuds off from all the hot stuff I eat!

  18. I love this technique for making squash, looks so good!

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