MapleBrown Butter Roasted Acorn Squash Recipe with Crisp Sage

Instructions:

1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Carefully slice each acorn squash in half, cutting lengthwise from stem to tip. For stability, slice a tiny piece off the rounded bottom of the squash so it sits flat on the board.
3. Use a sturdy metal spoon or ice cream scoop to remove the seeds and stringy pulp from the cavities.
4. Lightly brush the cut surfaces and skin of the squash with neutral oil. Season the cut surfaces with the 1/2 tsp of sea salt and 1/4 tsp black pepper.
5. Place the squash halves cut-side down on the prepared baking sheet. Roast for 30 minutes, or until the skin side is lightly blistered and the flesh is beginning to soften.
6. While the squash roasts, place the cubed unsalted butter and the 12 whole sage leaves in a small saucepan over medium heat.
7. Cook, swirling often. The butter will melt, foam, and then small brown solids will form at the bottom. Continue cooking until the butter smells nutty (like hazelnuts) and the sage leaves are crisp (3–5 minutes).
8. Carefully remove the crisp sage leaves with a fork and set them aside on a plate for garnish.
9. Remove the pan from the heat and stir in the maple syrup immediately until fully combined.
10. After the initial 30-minute roast, remove the squash from the oven. Flip the halves cut-side up. Generously brush the inside cavity and exposed flesh of the squash with about half of the maple-brown butter glaze.
11. Return the squash to the oven for another 15–20 minutes, until the edges are caramelized and the flesh is easily pierced with a fork.
12. Drizzle the remaining glaze over the hot squash. Garnish with the crisp sage leaves and a tiny pinch of flaky sea salt before serving.