Cumin Rubbed Roasted Acorn Squash with Sage Garlic Butter
Cumin Rubbed Roasted Acorn Squash with Sage Garlic Butter

Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, cumin rubbed roasted acorn squash with sage garlic butter. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Cumin Rubbed Roasted Acorn Squash with Sage Garlic Butter is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Cumin Rubbed Roasted Acorn Squash with Sage Garlic Butter is something that I’ve loved my whole life. They are fine and they look fantastic.

Slice garlic thinly and chop up the sage leaves if using fresh ones. Fry sage and garlic until garlic is light brown. In a small bowl, combine the brown sugar, red pepper, and the remaining ¼ teaspoon of the salt.

To begin with this particular recipe, we must first prepare a few ingredients. You can have cumin rubbed roasted acorn squash with sage garlic butter using 8 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Cumin Rubbed Roasted Acorn Squash with Sage Garlic Butter:
  1. Make ready 1 acorn squash (butternut or kabocha squash work too)
  2. Prepare 1 Tbsp olive or vegetable oil
  3. Make ready 1-2 tsp ground cumin
  4. Prepare to taste Salt & pepper
  5. Take 2 tsp sage
  6. Make ready 1 clove garlic
  7. Get 2 Tbsp unsalted butter
  8. Take handful pecans, walnuts or other nuts (optional - to garnish)

Arrange the squash pieces on a big baking pan or your broiler pan, skin side down, and season the flesh generously with salt. Drizzle the butter over the flesh and scatter the sage leaves all over. Place each squash half in the baking dish, cut side down. Line a baking sheet with parchment or foil.

Instructions to make Cumin Rubbed Roasted Acorn Squash with Sage Garlic Butter:
  1. Ingredients! Go ahead and preheat oven to 450F/230C. Wash off any dirt from the squashes skin. Cut the squash in half with a heavy knife and scoop out the seeds.
  2. Drizzle a little oil over the inside of the squash halves, sprinkle with a good amount of cumin and some salt & pepper. Rub it in with your hands.
  3. Lightly grease baking pan with oil. Place squash, cut-side down, onto the pan.
  4. Bake for 35-45 minutes until it's soft enough to easily pierce with a fork. Remove from oven and let cool.
  5. Slice garlic thinly and chop up the sage leaves if using fresh ones. On medium-low heat, melt about 2 Tbsp butter in a pot or pan. Add garlic and sage.
  6. Fry sage and garlic until garlic is light brown. The butter may brown a little but that's okay. Just keep an eye on it so the butter or the garlic doesn't burn! Remove from heat when finished.
  7. Cut squash into smaller wedges if desired and arrange on a plate.
  8. Pour over the sage-garlic butter with a spoon. Add salt & pepper if needed.
  9. As an option, garnish with pecans, walnuts, hazelnuts, etc. for extra nutty taste! Yum!

Toss the cubed squash with olive oil, cumin, paprika, chili powder and a big pinch of salt. Spread in a single layer on the baking sheet. Acorn squash can be served sweet, savory, and everything in between! It is a great comfort food, perfect for those chilly fall or winter nights. Each squash can serve two people, so the recipes can be easily doubled or even tripled!

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