Roasted Winter Squash With Browned Butter And Sage

• 2 tablespoons extra-virgin olive oil
• 1 medium winter squash, halved lengthwise and seeded (butternut, acorn, etc.)
• 6 tablespoons unsalted butter
• 6 medium fresh sage leaves, sliced thin
• salt & fresh ground pepper
• brown sugar

1. Adjust an oven rack to the lower-middle position and heat the oven to 400 degrees.
2. Line a rimmed baking sheet with aluminum foil.
3. Brush the oil on the foil and the cut sides of the squash. Place squash halves face down.
4. Roast until a skewer inserted in the squash meets no resistance, about 40-50 minutes.
5. When the squash is almost done, melt the butter in a small skillet over medium heat.
6. Add the sage and cook, swirling the pan occasionally, until the butter is golden brown and the sage is crisp, about 4 to 5 minutes. Remove the skillet from the heat.
7. Remove the squash from the oven and turn cut-side up and season with salt and pepper.
8. Drizzle or brush with the sage butter sauce and sprinkle with brown sugar. Serve immediately.

extravirgin olive oil, winter, unsalted butter, sage, salt, brown sugar

Taken from www.food.com/recipe/roasted-winter-squash-with-browned-butter-and-sage-478185 (may not work)