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Preheat oven to Place squash halves face down on lightly oiled baking sheet and roast for 15 minutes (do not “hasselback” the squash yet).
Meanwhile, heat a medium-sized saucepan over medium-high heat. When pan is heated, add stick of butter and cook until it begins to brown and releases a nutty aroma, about 4 minutes.
Add brown sugar and cook until dissolved, about 1.5-2 minutes more. Finally, add sage slices and fry in butter until they start to harden, about 1minutes. Remove pan from heat and pour butter through a strainer to remove sage.
Remove squash from oven and, using a thin paring knife, make small slits across the back of the squash, making sure to stop the cut about ¼ inch above the bottom. Top with browned sugar butter mixture and add back to oven for 15 minutes.
Cook for 30-45 minutes more, or until the squash have released water and begin to brown, removing squash from oven to brush on more browned sugar butter every 15 minutes.
Remove squash from oven, let cool slightly, and then transfer to serving platter. Top with the last of the browned sugar butter and the fried sage before serving.