During the fall months when squash makes its debut at the local farmers market I look forward to making this dish. Acorn squash is a sweeter squash varietal comes alive with the crispy earthiness of the fried sage.
1 acorn squash, cut in half with seeds removed
1 bunch sage with leaves removed
5 tbsp butter
Salt and pepper
Preheat oven to 425F
Place acorn squash flesh side down in a glass baking dish. Fill baking dish with approximately one inch of water. Bake in the oven for 45 minutes or until a fork easily pierces the skin. Remove from the oven and immediately remove squash from the water. Put one large pat of butter in each half and season liberally with salt and pepper.
While the squash is cooking, heat 3 tbsp of butter in a skillet over medium heat until the butter begins to bubble. Add sage leaves and fry until crispy then top the acorn squash with the fried sage.
