Brown-Butter Sage Mashed Acorn Squash

Acorn squash has long been a North American autumn staple, its sweet orange flesh ideal for mashing. Nutty brown butter and fragrant sage give this version a savory-sweet finish, lifted with a touch of maple.

Serves 4 · 15 min prep · 50 min cook

Estimate for one serving

• 245 cal
• 3g protein
• 32g carbs
• 13g fat

Every recipe here is free to read.

Ingredients

• 3 medium acorn squash
• 6 tbsp unsalted butter
• 12 fresh sage leaves
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp pure maple syrup
• 1/4 cup whole milk or cream
• from 3 squash acorn squash seeds, cleaned
• for finishing flaky sea salt

Instructions

1. 1Preheat the oven to 400°F. Halve the acorn squash, scoop the seeds into a colander, and place the halves cut-side down on a parchment-lined sheet. Roast until the skins wrinkle and the flesh is very soft, 40-45 minutes.
2. 2While the squash cooks, rinse the seeds well, remove any stringy bits, pat dry thoroughly, and toss with a teaspoon of the butter melted and salt. Spread on a small pan and roast alongside the squash for the final 15 minutes until golden and snappy.
3. 3Let the roasted squash cool just enough to handle, then scoop every bit of the sweet orange flesh into a large bowl, discarding the skins.
4. 4Place the remaining butter in a light-colored skillet over medium heat. Add the sage leaves and cook, swirling often, until the butter foams, then turns deep nutty brown and the sage becomes crisp, 3-5 minutes; watch closely so it does not burn.
5. 5Immediately pour most of the browned butter and crisp sage over the warm squash flesh, reserving a spoonful of butter and a few leaves for garnish.
6. 6Add the maple syrup, milk, salt, and pepper to the bowl. Mash vigorously with a potato masher or large fork until mostly smooth yet still a little rustic and fluffy; taste and adjust seasoning.
7. 7If the mash seems stiff, warm it gently in a saucepan over low heat while stirring in an extra splash of milk until it reaches a soft, spoonable consistency.
8. 8Transfer to a warm serving bowl, drizzle the reserved brown butter over the top, nestle the remaining crisp sage leaves, and finish with a sprinkle of the toasted squash seeds and flaky sea salt.
9. 9Serve immediately while the butter is still fragrant and the mash is steaming; the contrast of creamy sweet squash, nutty butter, and crunchy seeds makes every bite special.