Fall Squash with Sage and Browned Butter

I think I told you. I'm on squash overload. I can't get enough squash right now and here is a savory side or a bowl of comfort all in itself. This is my twist on sage and brown butter but instead of using say ravioli....I used squash.

And sage is such an under used herb. Well, it's fall now and it's the perfect time to use as much sage as your heart desires!

This is simple and delicious.

Shopping List:

1 acorn squash - roasted and diced

4 tbs sage

4 tbs butter

1. Half and clean out the squash. Cut in 1 inch slices. Place on a sheet tray and drizzle with oil and S&P. Roast for 15-20 minutes in a 375 degree oven until tender and even a little caramlized.

2. Dice squash once ready and set aside.

3. In a skillet on medium heat brown the butter. Add back in the acorn squash and add the sage. Toss and cook just a minute or two.

Now I have to tell you... this was good! My mouth is watering as I type up these notes. I hope you enjoy this recipe just as much as I did.