Although, when you drizzle on the golden brown, nutty sage butter, it’s possible that the added health befits become somewhat negligible. I was pleasantly surprised the first time I roasted a butternut squash and both boys requested more ‘potatoes’.īutternut and Acorn Squash both have the added benefit of being very rich in vitamins and minerals and are actually about half the calories and carbs of sweet potatoes for those that are health conscience. My kiddos are my most frequent taste testers and can be quite harsh critics. I use butternut squash for roasting the most frequently, primarily because of the larger size and that the smooth sides make it easier to peel then the acorn, although they both are equally delicious roasted. They store well, however, so they are widely available for quite an extended period of time. Squash comes into season at the end of summer or early fall. It’s so simple to prepare and the roasting process creates lovely caramelized edges and intensifies all the fabulous squash flavor. Roasting is one of my favorite ways to cook squash. Tender, caramelized pieces of squash are roasted to perfection and drizzled with a simple but sophisticated sage brown butter and garnished with crispy sage. However, if you want the same flavor, heat 2 tablespoons of butter and 2 tablespoons of brown sugar in a bowl.Easy Roasted Butternut & Acorn Squash with Sage Brown Butter is the perfect side for the season! What if all my liquid leaks out? That is a sad event.It should last for about 3 months in the freezer. Scoop out the flesh and butter mixture into a freezer safe container and freeze it like that. Can you freeze acorn squash? Acorn squash can be frozen after it is roasted, however, I don't recommend freezing the whole half.Once roasted, it will last about 3-5 days in the fridge in a covered container. ![]()
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