Recipe: Roasted Acorn Squash with Fried Sage and Garlicky Chives Micro-herbs

Author: Allie, Customer Happiness Manager

Prep Time: 5 minutes

Cook Time: 35-45 minutes

Makes: 2-4 servings

I love all varieties of squash but there is something about a simple roasted acorn squash that I simply can’t get enough of. Make it extra tasty and decadent with browned butter, fried sage leaves, toasted pecans, shaved parmesan cheese and Hamama Garlicky Chives Micro-herbs! Takes just minutes to prep, then you can let the squash do its thing in the oven.

Ingredients:

• Hamama olive oil, for drizzling
• 2 tbsp butter
• 1 large acorn squash, halved
• 6-8 fresh sage leaves, whole
• ¼ cup pecans or walnuts, toasted and roughly chopped
• Sea salt & pepper, to taste
• Red pepper flakes, optional
• 2 tbsp Parmesan cheese, shredded or shaved
• Handful of Hamama Garlicky Chives Micro-herbs

Instructions:

1. Preheat your oven to 375 degrees.
2. Prepare your acorn squash by cutting it in half lengthwise and scooping out the seeds (you can save these for roasting later!). Drizzle with olive oil and season generously with salt and pepper and red pepper flakes, if desired.
3. Line a baking dish with parchment paper and put the squash in, cut side down.

4. Roast the squash until the halves are caramelized and roasted around the edges, about 35 to 45 minutes. You should be able to easily poke a fork or knife all the way through the flesh.

5. In the meantime, make your browned butter and fried sage leaves. Place each tablespoon of butter in a light-colored pan over medium heat. Add in the sage leaves. Stir the butter the entire time to keep it moving and to ensure it doesn’t burn. Once melted, the butter will begin to foam on top and turn golden brown...It will smell nutty when ready!

6. Once out of the oven, pour some browned butter over each acorn squash half and follow with fried sage leaves, Parmesan cheese, toasted nuts, and garlicky chives micro-herbs. Enjoy!