Roasted Squash Circles with Sage Butter
A more elegant take on the squash puree or casserole–try these with a rack of lamb or roast chicken.
- 1 small-medium acorn squash or medium-large delicata
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 tablespoon thinly slivered sage leaves
- Salt and pepper to taste
Preheat oven to 400˚ F. Slice squash into ½” rounds and remove seeds and pulp with small, sharp knife. Brush both sides of circles with oil and place in a single layer on baking tray.
Roast for about 30-35 minutes for acorn, or 20-25 for delicata, or until squash is tender to knife, turning once halfway through cooking time.
When squash is almost done, melt butter in small saucepan, add sage leaves and keep over low heat a few more minutes or until the sage wilts. Season butter to taste with salt and pepper. Pour butter over squash rounds.