To make this dish easy to prepare on Thanksgiving day, cook the squash ahead of time, then reheat it in the sage-infused brown butter just before serving. And note that when peeling acorn squash, it is important to peel deeply enough to remove the tough veins that sit just below the skin. Start to finish: 40 minutes (20 minutes active). Servings: 8.
Ingredients
5 1/2 pounds acorn squash, seeded, peeled and cut into 1-inch chunks
5 tablespoons butter
16 large fresh sage leaves
Salt and ground black pepper, to taste
Directions
Bring a large pot of salted water to a boil. Add the squash and simmer until tender, 10 to 15 minutes. Drain well in a colander, then return the squash to the pot, cover and set aside.
In a medium skillet over medium-high heat, melt the butter. When the butter begins to bubble, add the sage leaves.
As the butter browns, fry the sage leaves on both sides (turning them as needed) until crispy, skimming any solids off the butter as needed, 3 to 6 minutes. Remove the pan from the heat and use a slotted spoon to transfer the sage leaves to a paper towel to drain. Set aside.
Coarsely chop half of the sage leaves and add, along with the browned butter, to the reserved squash. Stir over medium heat until the squash is well coated with butter and heated through. Season with salt and pepper. Serve the squash garnished with the reserved whole fried sage leaves.
Per serving: 191 calories; 67 calories from fat (35 percent of total calories); 8 g fat (5 g saturated; 0 g trans fats); 19 mg cholesterol; 33 g carbohydrate; 3 g protein; 5 g fiber; 130 mg sodium.
