Roasted Acorn Squash with Browned Butter and Sage

Adjust an oven rack to the lower-middle position and heat the oven to 400 degrees.

Line a rimmed baking sheet with aluminum foil.

Brush the oil on the foil and the cut sides of the squash.

Roast until a skewer inserted in the squash meets no resistance, about 40-50 minutes.

When the squash is almost done, melt the butter in a small skillet over medium heat.

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.

Remove the squash from the oven and turn cut-side up and season with salt Drizzle or brush with the sage butter sauce and serve immediately.