Something about fall screams BROWN BUTTER to me. Narrowing it down to one season makes it even more special and besides, 365 days of butter sauce is a bit much. I guess. When you brown butter, you are left with a slightly sweet, nutty flavor that pairs perfectly with fall flavors like...
...sage and hazelnuts. Pour it over acorn squash and you've got a scrumdiddlyumptious side dish! Pour it over anything. I mean it.
Roasted Acorn Squash with Brown Butter, Hazelnuts & Sage
1 acorn squash
2 T olive oil
Salt and pepper
3 T unsalted butter
4 sage leaves, chopped
1/3 cup chopped hazelnuts
Preheat oven to 425. Cut acorn squash in half, lengthwise, and discard of stem. Scoop out seeds (we saved them to toast later).
Cut squash into slices. In a baking dish, sprinkle 1 T of olive oil and spread around. Place squash in dish and sprinkle with remaining olive oil. Season with salt and pepper.
Place in oven and bake for 30-35 minutes. While baking, melt butter in small saucepan over medium-low heat until it starts to brown. Add sage and hazelnuts and saute for 5 minutes. Season with a little salt.
Remove squash from oven and pour brown butter sauce all over. Serve hot.