Cumin Rubbed Roasted Acorn Squash with Sage Garlic Butter
Nothing is more perfect in the autumn than a roasted winter squash. Roasting really brings out their sweetness and nuttiness, and in combination with spices & herbs, they're out of this world! Sage is a classic pairing with winter squashes, but cumin is great too, so I tried them together and loved it! Acorn, butternut, kabocha- they all work great with this recipe :)
Cumin Rubbed Roasted Acorn Squash with Sage Garlic Butter
Nothing is more perfect in the autumn than a roasted winter squash. Roasting really brings out their sweetness and nuttiness, and in combination with spices & herbs, they're out of this world! Sage is a classic pairing with winter squashes, but cumin is great too, so I tried them together and loved it! Acorn, butternut, kabocha- they all work great with this recipe :)
Cooking Instructions
- 1
Ingredients! Go ahead and preheat oven to 450F/230C. Wash off any dirt from the squashes skin. Cut the squash in half with a heavy knife and scoop out the seeds.
- 2
Drizzle a little oil over the inside of the squash halves, sprinkle with a good amount of cumin and some salt & pepper. Rub it in with your hands.
- 3
Lightly grease baking pan with oil. Place squash, cut-side down, onto the pan.
- 4
Bake for 35-45 minutes until it's soft enough to easily pierce with a fork. Remove from oven and let cool.
- 5
Slice garlic thinly and chop up the sage leaves if using fresh ones. On medium-low heat, melt about 2 Tbsp butter in a pot or pan. Add garlic and sage.
- 6
Fry sage and garlic until garlic is light brown. The butter may brown a little but that's okay. Just keep an eye on it so the butter or the garlic doesn't burn! Remove from heat when finished.
- 7
Cut squash into smaller wedges if desired and arrange on a plate.
- 8
Pour over the sage-garlic butter with a spoon. Add salt & pepper if needed.
- 9
As an option, garnish with pecans, walnuts, hazelnuts, etc. for extra nutty taste! Yum!
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