Brown Sugar Acorn Squash

Makes 4 servings
2 acorn squash — washed, cut in half
1/4 pound butter, unsalted
2 ounces fresh sage
1/2 cup brown sugar
1 teaspoon Hungarian paprika
1 tablespoon salt
1 pinch pepper
Place squash halves open side up on parchment lined sheet trays. Meanwhile, melt butter in a sauce pan and infuse with chopped sage. Brush squash with infused butter and sprinkle with brown sugar, paprika, salt, and pepper. Roast squash at 375*F until sugars have caramelized and squash is fork tender.
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