The quintessential fall side dish. ~SQUASH~
With so many squash dishes it’s hard to have a favorite one.
I recommend trying this one out to fill that “FAV ONE SLOT”
Two recipes in one, the squash, and the sage honey butter and a HOW~TO on browning butter properly.
towel for grabbing hot things
spoon for scooping out seeds and goop
food processor or kitchen aid
glass dish for storing butter with lid
acorn squash cut in half/scooped and cleaned/sliced 1-2”thick
sweet onion 1 medium sliced
olive oil 2T.
1 pound butter unsalted/room temperature
10 sage leaves chopped
honey clover more mild OR
wildflower bolder and floral your choice 4 T. of either one
To make this dish its all about the prep, once that’s done you simply combine the ingredients for the butter and whip, ~DONE~
With the squash its the same, once you cut and combine the ingreiens you bake and let the oven do all your work. Adding the butter half way thru will ensure the browning doesn’t go to burning…
In your Food processor or your kitchen aid with paddle, add your room temperature butter, chopped sage and honey. Whip.
Scrape the sides a few times to make sure all the butter and honey are incorporated.
When you are sure that happened, scrape into glass dish and set aside. You will have awesome butter for the next 3 weeks.
Pre-heat oven to 400°F
While the oven heats, and you are finishing your butter, get your iron skillet filled with your squash and onions and toss all with olive oil. Bake uncovered for 20 minutes. Pull out and use your tongs to flip all the squash to brown both sides.
Add your butter at this point and bake another 3 minutes. Once the butter hits the skillet it will begin browning. So 5 minutes or less.
When you pull out the skillet you’ll smell wonderful aroma of nutty goodness among. Enjoy this beautiful side dish.
Liv to Eat ~