Acorn Squash with Vegan Sweet Sage Butter

Name: Acorn Squash with Vegan Sweet Sage Butter
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 1 medium Acorn Squash (medium), cut in half lenthwise and seeded; 2 Tbsps Dairy-Free Margarine (I used Earth Balance soy-free, but you could also sub in coconut oil and a generous pinch of salt); 1 teaspoon Fresh Sage, minced; 1 Tbsp Honey (agave nectar, brown sugar, or maple syrup should also go nicely)

Acorn Squash with Vegan Sweet Sage Butter is a gluten free, dairy free, and vegetarian side dish. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 100 calories, 1g of protein, and 5g of fat each. From preparation to the plate, this recipe takes roughly 50 minutes. Head to the store and pick up acorn squash, dairy-free margarine, honey, and a few other things to make it today.

Instructions

Preheat your oven to 350°F.

Equipment you will use

Oven

Place the prepared squash cut side down on a baking sheet or in a baking dish.

Ingredients you will need

Squash

Equipment you will use

Baking Sheet

Baking Pan

Bake for 45 minutes, or until tender. Keep in mind, if you leave it cut side down after removing it from the oven, it will continue to soften and cook a bit.While the squash is baking, place the margarine in a small saucepan over medium-low to medium heat. Stir (not constantly, but with regularity) and cook until it just begins to brown, but do not let it burn (this took about 10 minutes for me – You can also see these more detailed instructions for browning butter)

Ingredients you will need

Butter

Squash

Equipment you will use

Oven

Sauce Pan

Remove the margarine from the heat and stir in the honey (or other sweetener) and sage. Allow the flavors to sit and meld while your squash cools for a few minutes.

Ingredients you will need

Margarine

Sweetener