This oven-roasted acorn squash recipe is made extra fabulous with a sweet and spicy orange-infused butter sauce. It’s topped with toasted sage leaves, pumpkin seeds, pomegranate arils, and a touch of orange zest for a festive touch.
Slice the acorn squash into pieces.
1
Microwave the butter and whisk in some brown butter, orange zest, and orange juice. Add the remaining ingredients except the pomegranate arils and sage leaves.
2
Drizzle the mixture over the squash pieces, sprinkle the remaining sugar on top, and roast.
3
Optionally garnish with pomegranate arils and toasted sage leaves before serving.
4
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