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Best Brown Butter Sage Stuffed Acorn Squash Recipe

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Tender roasted acorn squash halves are filled with a nutty brown butter, sage, farro, dried cranberries, and toasted pecan mixture. This cozy, gluten-free, and vegetarian fall dish is elegant yet surprisingly easy to make.

Ingredients

Scale
  • 2 medium acorn squash
  • 6 tablespoons unsalted butter
  • 12–15 fresh sage leaves
  • 1 ½ cups cooked farro or wild rice
  • ⅓ cup dried cranberries
  • ⅓ cup chopped pecans or walnuts, toasted
  • 1 medium shallot, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon maple syrup
  • ¼ cup vegetable or chicken broth
  • Salt and black pepper to taste
  • ¼ cup grated Parmesan cheese (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Cut each acorn squash in half through the stem end. Scoop out seeds and stringy bits.
  3. Place squash halves cut-side up on the baking sheet. Brush cut sides and cavities with maple syrup mixed with a pinch of salt. Season with salt and pepper.
  4. Roast squash for 35-40 minutes until tender when pierced with a fork. Start checking at 30 minutes.
  5. While squash roasts, melt butter in a large skillet over medium heat. Cook, swirling occasionally, until butter foams, then subsides and brown specks form (about 4-5 minutes). Remove from heat when nutty and amber.
  6. Add 8-10 sage leaves to the brown butter; they will sizzle and crisp in about 30 seconds. Transfer crispy sage to a paper towel-lined plate.
  7. Add diced shallot to the remaining brown butter; cook 2-3 minutes until softened. Add minced garlic; cook 30 seconds until fragrant.
  8. Stir in cooked grains, dried cranberries, and toasted pecans. Add broth and cook 2-3 minutes until heated through and liquid is mostly absorbed. Season with salt and pepper. If using, stir in Parmesan. Chop remaining fresh sage and stir in.
  9. Remove roasted squash from oven. Spoon filling into each half, mounding slightly. Return to oven and bake 10 minutes until filling is hot and tops are golden.
  10. Garnish with crispy sage leaves and extra toasted pecans. Drizzle with maple syrup or sprinkle flaky sea salt. Serve warm.

Notes

Don’t rush the brown butter; watch closely as it burns quickly. Pat sage leaves dry before frying. Cut squash evenly for uniform cooking. Make filling ahead of time and reheat with a splash of broth. Save squash seeds to roast as a snack.

Nutrition

Keywords: stuffed acorn squash, brown butter sage, fall recipe, vegetarian, gluten-free, Thanksgiving side dish, cozy dinner

Find it online: https://eliplate.com/best-brown-butter-sage-stuffed-acorn-squash-recipe/