Mashed Acorn Squash with Brown Butter and Crispy Sage

Acorn squash is a the ultimate fall side—rich, buttery, and subtly sweet with just a hint of maple. Here, we’re mashing roasted acorn squash with nutty brown butter and crispy sage leaves, making it an irresistible addition to cozy dinners or holiday gatherings.

Mashed acorn squash with brown butter and sage in a bowl.

Cozy Squash Side Dish

If you’re a fan of winter squash recipes, this one should be a go-to seasonal fall staple. It’s the perfect alternative to the usual mashed potatoes or sweet potatoes, while keeping that same comforting vibe.

I first discovered this recipe in The Herbal Kitchen cookbook by Jerry Traunfeld, where it featured bay leaves for a subtle herbal note. But since I love cooking with sage in the fall, I adapted the recipe to highlight those crispy sage leaves—and I’ve never looked back.

The nutty brown butter, earthy sage, and a hint of maple bring out the natural sweetness of the roasted acorn squash, making this dish perfect for anything from Thanksgiving to a casual weeknight dinner.

You’ll usually find green acorn squash at the grocery store, but if you spot white acorn squash, grab it—it has the same mild, nutty flavor but with slightly sweeter undertones. Both varieties work beautifully in this recipe, and the roasting process brings out their best qualities, making them creamy and easy to mash.

Complete the Menu

Pair this mashed acorn squash with these cozy dishes for a well-rounded fall dinner:

Mashed acorn squash with brown butter and sage in a bowl with a spoon on the side.

Why You’ll Love This Recipe


  • Nutty, Herbal Flavor: Sage-infused brown butter adds warmth and depth to every bite.
  • Customizable Sweetness: Use as much (or as little) maple syrup as you like.
  • Minimal Ingredients, Big Flavor: This dish relies on simple ingredients, making it easy to prepare while tasting impressive.
  • Perfect for Fall Gatherings: Whether it’s Thanksgiving or a cozy dinner party, this side dish fits right in.

Ingredient Notes

White acorn squash, sage leaves, maple syrup, and butter on a wooden cutting board.
  • Acorn Squash: Mild and slightly nutty with a smooth texture when mashed. If acorn isn’t available, carnival or delicata squash are great alternatives.
  • Butter: In this recipe, we’re making brown butter, also known as beurre noisette. It’s simply butter melted and cooked until the milk solids toast, creating a rich, nutty flavor and golden color.
  • Sage: Fresh sage leaves crisp beautifully in brown butter. If you don’t have sage, thyme or rosemary will still give you that cozy, herbal vibe.
  • Maple Syrup: Optional, but it adds a subtle sweetness that enhances the squash. Brown sugar can be used as a substitute.
  • Kosher Salt: Enhances all the flavors—simple but essential.

*Find the full printable recipe with specific measurements below.

Seasonal Produce Spotlight: Acorn Squash

Acorn squash is part of the winter squash family and has a mild, nutty flavor that’s perfect for mashing or roasting. While its dark green or white skin isn’t typically eaten, it becomes soft enough to scoop easily after roasting.

Most winter squash are not grown through the winter in Washington! Rather, their thick skin allows them to be harvested in fall and stored for up to 2 to 3 months through the winter.

Look for acorn squash from September to December at your local farmers’ market or grocery store. Its compact size makes it a great choice for small gatherings, and it’s easy to prepare with minimal effort.

Step-By-Step Directions

1

Roast the Squash

Halve the squash, scoop out the seeds, and place cut-side up on a baking sheet. Add a dollop of butter to each half. Roast at 400°F (200°C) for 45-60 minutes, until the flesh is fork-tender.

2

Make the Brown Butter

While the squash roasts, melt the remaining butter in a skillet over low heat. Add the sage leaves and cook for 8-10 minutes, until the butter browns and the sage crisps.

3

Mash the Squash

Scoop the roasted flesh into a bowl and discard the skins. Mash with a fork or potato masher until smooth.

4

Combine

Pour the sage brown butter over the mashed squash (reserve a little for garnish). Add salt and maple syrup to taste, then stir until smooth.

5

Serve

Transfer to a dish, drizzle with reserved brown butter, and top with crispy sage leaves. Serve warm.

Pro Tips

  • Microwave Tip: Pop the squash in the microwave for 1-2 minutes before cutting to soften the skin.
  • Avoid Steaming: Roast the squash with plenty of space on the sheet to prevent it from steaming instead of roasting.
  • Texture Perfection: If you want a smoother texture, don’t hesitate to pull out your immersion blender or food processor—it’s a game-changer.
  • Add Some Crunch: Sprinkle toasted pecans or pepitas on top for a crunchy finish.
  • Make Ahead: Roast and scoop the squash a day in advance. Reheat and mash when ready to serve.
Mashed acorn squash with brown butter and sage in a bowl.

Perfect Pairings

This mashed acorn squash is versatile enough for both casual dinners and holiday celebrations. Here’s how you can mix and match it:

Mashed acorn squash with sage in a bowl and a spoon on the side.

FAQs

Yes! Carnival or delicata squash are great substitutes—just adjust the roasting time since they cook a bit faster.

Yes, but fresh sage brings the best flavor here. If you’re using dried, add only about 1 teaspoon to the butter as it cooks, and remember it won’t get crispy like fresh sage leaves.

Absolutely! Substitute vegan butter for the brown butter, and use maple syrup as the sweetener. The vegan butter won’t brown quite the same way, but it will still add richness.

Yes, this recipe is naturally gluten-free!

HUNGRY FOR MORE? If you loved this mashed acorn squash, try more of our fall side dish favorites like simply sautéed butternut squash, maple ginger roasted carnival squash, and skillet butternut squash with apple cider glaze.

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Mashed Acorn Squash with Brown Butter and Crispy Sage

Acorn squash is a the ultimate fall side—rich, buttery, and subtly sweet with just a hint of maple. Here, we're mashing roasted acorn squash with nutty brown butter and crispy sage leaves, making it an irresistible addition to cozy dinners or holiday gatherings.
By: AllieAllie Cleveland
No ratings yet
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 235 kcal

Ingredients
  

  • 3 lbs white or green acorn squash (or similar variety like carnival or delicata squash)
  • ½ cup unsalted butter
  • ¼ cup fresh sage leaves, chopped
  • 1 teaspoon kosher salt
  • 1 tablespoon pure maple syrup, plus more to taste (optional)

Instructions
 

  • Preheat the oven to 400°F (200°C). Using a sharp chef's knife, halve the acorn squash lengthwise on a cutting board and scoop out the seeds. Arrange the halves cut side up on a baking sheet. Dot 1 tablespoon of butter across the squash halves to add richness as they roast.
  • Roast the squash for 45-60 minutes, or until the flesh is fork-tender. Test it by piercing the thickest part with a fork—if it slides in easily, it’s done. Remove from the oven and let the squash cool just enough to handle.
  • While the squash cools, melt the remaining butter in a skillet over low heat. Add the chopped sage leaves and cook for 8-10 minutes, stirring occasionally, until the sage leaves become crisp and the butter turns golden brown. Be sure to monitor closely to avoid burning—those last few seconds make all the difference.
  • Scoop the roasted squash flesh into a large mixing bowl and discard the skins. Use a fork or potato masher to mash the squash until smooth.
  • Pour the brown butter, including the crispy sage leaves, over the mashed squash (reserve a bit of the sage butter mix for garnish if you like). Add 1 teaspoon kosher salt and stir until everything is well combined. If you want to add a touch of sweetness, drizzle in 1 tablespoon maple syrup to start—taste and adjust to your liking.
  • Transfer the mashed squash to a serving dish. Drizzle with the reserved brown butter and crispy sage leaves. Serve warm and enjoy!

Recipe Notes

  • Make-Ahead Tip: You can roast the squash a day in advance. Store the scooped-out flesh in the fridge, then reheat and mash when ready to serve.
  • Texture Tip: For extra-smooth mash, don’t hesitate to pull out the immersion blender or food processor—especially if serving for a special occasion. 
  • Leftovers: Store any leftover mashed acorn squash in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through.

Nutrition

Calories: 235kcal | Carbohydrates: 25.9g | Protein: 2g | Fat: 15.6g | Saturated Fat: 9.6g | Cholesterol: 40.7mg | Sodium: 216mg | Fiber: 3.4g | Sugar: 2g

*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.

Keyword christmas side dish, fall recipes, holiday side dish, squash, thanksgiving side dish, winter recipes
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Mashed acorn squash in a bowl with a spoon on the side.

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