Mashed Acorn Squash with Brown Butter and Crispy Sage

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!