Roasted Winter Squash With Browned Butter And Sage - cooking recipe

Ingredients

2 tablespoons extra-virgin olive oil
1 medium winter squash, halved lengthwise and seeded (butternut, acorn, etc.)
6 tablespoons unsalted butter
6 medium fresh sage leaves, sliced thin
salt & fresh ground pepper
brown sugar

Preparation

Adjust an oven rack to the lower-middle position and heat the oven to 400 degrees.
Line a rimmed baking sheet with aluminum foil.
Brush the oil on the foil and the cut sides of the squash. Place squash halves face down.
Roast until a skewer inserted in the squash meets no resistance, about 40-50 minutes.
When the squash is almost done, melt the butter in a small skillet over medium heat.
Add the sage and cook, swirling the pan occasionally, until the butter is golden brown and the sage is crisp, about 4 to 5 minutes. Remove the skillet from the heat.
Remove the squash from the oven and turn cut-side up and season with salt and pepper.
Drizzle or brush with the sage butter sauce and sprinkle with brown sugar. Serve immediately.