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.
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:
- Main: Maple Bourbon Glazed Turkey Breast for a sweet and smoky holiday centerpiece.
- Starter: Truffled Deviled Eggs for an elegant, earthy bite to kick off the meal.
- Sides: Hot Honey Glazed Carrots for a hint of sweetness and spice.
Why You’ll Love This Recipe
Ingredient Notes
- 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.
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.
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:
- Roasted Meats: Serve alongside our Classic Roasted Boneless Turkey Breast with Gravy, Chicken in Cider Cream Sauce, or Pork Tenderloin with Apples and Onions for a cozy, well-rounded main.
- Seasonal Sides: Pair with Maple Sriracha Brussels Sprouts or a Crispy Roasted Sweet Potatoes for added texture and a pop of fall flavor.
- Holiday Appetizers: Start with Cranberry Tartlets with Whipped Feta or Prosciutto Wrapped Dates to make it a truly festive spread.
- Fresh, Fall Salads: Complement the rich squash with a Roasted Carrot and Parsnip Salad or Spinach Pear Gorgonzola Salad for a refreshing contrast.
FAQs
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
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
*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.
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