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Roasted Acorn Squash with Brown Butter Recipe

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4.3 from 2 reviews

This Roasted Acorn Squash with Brown Butter recipe offers a deliciously sweet and savory side dish perfect for any meal. Tender roasted squash slices are seasoned with olive oil, salt, and a touch of crushed red pepper, then topped with nutty Parmesan cheese and finished with a luscious brown butter honey drizzle. Garnished with fresh parsley and green onions, this dish combines comforting flavors with a hint of heat and sweetness for a crowd-pleasing, elegant vegetable side.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Squash and Seasoning

  • 3 pounds acorn squash (about 2 small ones)
  • 2 tablespoons extra-virgin olive oil
  • 1½ teaspoons Kosher salt
  • ½ teaspoon crushed red pepper (or to taste)
  • ⅓ cup finely grated Parmesan cheese

Brown Butter Topping

  • 3 tablespoons butter
  • 1 tablespoon honey
  • 2 tablespoons chopped parsley
  • 2 thinly sliced green onions

Instructions

  1. Preheat Oven: Place an oven rack in the lower third of the oven and preheat to 425°F (220°C).
  2. Prepare Squash: Use a large, heavy knife to trim off the stem and bottom ends of the acorn squash. Halve it lengthwise and scoop out the seeds with a spoon. Lay each half cut side down and slice crosswise into 1-inch pieces. If any pieces are wider than 4 inches, cut them in half to ensure even roasting.
  3. Season Squash: Toss the squash slices with extra-virgin olive oil, Kosher salt, and crushed red pepper. Spread them out flat in a single layer on a large rimmed baking sheet, leaving space between slices. Use two baking sheets if necessary to avoid crowding.
  4. Roast Squash: Roast the squash in the preheated oven for 25 minutes, or until tender when pierced with a knife and golden brown on the edges. Remove from the oven and immediately sprinkle the grated Parmesan cheese evenly over the hot squash to let it melt.
  5. Make Brown Butter Honey Sauce: Heat a small skillet over medium heat and add butter. Allow it to melt and bubble, swirling the pan frequently. When the butter starts foaming, increase the heat to medium-high and continue cooking until the butter turns amber and emits a nutty aroma, about a few minutes. Remove from heat and stir in honey.
  6. Assemble and Serve: Transfer the roasted squash to a serving platter, using a spatula to scrape up any cheesy bits remaining on the pan. Top with chopped parsley and thinly sliced green onions. Drizzle the hot brown butter honey sauce over the squash and serve immediately.

Notes

  • Be careful when slicing the raw squash as it can be tough; use a sharp, sturdy knife.
  • Adjust the amount of crushed red pepper to your preferred spice level or omit if you want it milder.
  • For extra nuttiness, consider toasting the Parmesan cheese lightly under the broiler if desired.
  • Brown butter can burn quickly; watch it closely and remove from heat as soon as it turns amber and smells nutty.
  • This dish pairs well with roasted meats or can be served as a vegetarian main component with grains.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American

Find it online: https://iamstarved.com/roasted-acorn-squash-with-brown-butter-recipe/