Oven Roasted Acorn Squash with Sage Cream Sauce Recipe

This roasted acorn squash with sage cream sauce is a warm, comforting side that fits perfectly into fall and winter menus. Roasted until tender, the squash is finished with a silky, slightly caramelized cream sauce infused with fresh sage and garlic. The result is a sweet, nutty vegetable dressed in a rich, savory topping—simple to prepare and striking on the plate.

You may not have had acorn squash prepared this way before. Roasting concentrates the squash’s natural sweetness and softens its texture, while the sage-cream topping adds depth and a pleasant herbal note. The combination is unexpectedly elegant yet easy enough for weeknights, and it makes a terrific accompaniment to roast chicken, pork, or holiday mains like turkey.

This recipe is also a great candidate for the Thanksgiving table or any seasonal gathering. It’s straightforward to scale, can be made ahead through the roasting step, and finishes under the broiler for a quick caramelized finish just before serving.

Ingredients you’ll need

• 2 medium acorn squash, halved and seeds removed
• Salt and pepper, to taste
• 1 tablespoon fresh sage, chopped (plus a few whole leaves for roasting)
• 1 cup chicken or vegetable broth/stock
• 4 garlic cloves
• ¼ cup heavy cream

How to make this roasted acorn squash

1. Preheat the oven. Set the oven to 350°F (175°C).
2. Prepare the squash. Slice the acorn squash in half and scoop out the seeds. Place the halves cut-side up in a lightly greased 9×13-inch baking dish. Season generously with salt and pepper and sprinkle with chopped sage.
3. Add stock and garlic. Pour the chicken or vegetable stock into the baking dish so it comes up around the squash but does not cover the cut surfaces. Scatter whole garlic cloves in the dish and tuck a few whole sage leaves on top of the squash if desired.
4. Cover and roast. Cover the dish tightly with foil and bake for 45–60 minutes, or until the squash is fork-tender when pierced through the flesh.
5. Make the sage-cream sauce. Remove the dish from the oven and transfer the roasted garlic cloves to a small bowl. Mash the soft garlic with a fork, then stir in the heavy cream and about 2 tablespoons of the hot liquid from the baking dish to loosen the mixture. Taste and season with a little salt and pepper if needed.
6. Finish under the broiler. Spoon the cream mixture into the center cavities of the roasted squash so it pools in the flesh. Place the baking dish on the top oven rack about 8 inches from the broiler and broil on high for 3–4 minutes, watching closely so the sauce caramelizes but does not burn.
7. Serve warm. Remove from the oven and serve immediately as a flavorful side dish.

More seasonal side dishes

If you enjoy this roasted acorn squash, try other vegetable-forward seasonal dishes to round out your menu.

• Brussels Sprouts and Mushroom Casserole
• Roasted Sweet Potatoes with Maple Pecan Sauce
• Twice-Baked Spaghetti Squash and Cheese

Get the recipe

Acorn Squash with Sage-Cream Sauce

Servings:
4
servings

Prep Time: 10 mins

Cook Time: 1 hr

Total Time: 1 hr 10 mins

A simple, comforting side: acorn squash roasted until tender, topped with a creamy sage and garlic sauce and finished under the broiler for a caramelized edge.

Ingredients

• 2 medium acorn squash, cut in half and seeds removed
• Salt and pepper, to taste
• 1 tablespoon fresh sage, chopped
• 1 cup chicken or vegetable stock
• 4 cloves garlic
• ¼ cup heavy cream

Instructions

1. Preheat oven to 350° F (175° C).
2. Place squash halves cut side up in a 9×13-inch baking dish. Sprinkle with salt, pepper, and chopped sage. Pour the stock into the dish so it comes up around the squash, and scatter the garlic cloves in the dish.
3. Cover with foil and bake for 45–60 minutes, until the squash is tender when pierced with a fork.
4. Remove the dish from the oven. Transfer the roasted garlic to a small bowl and mash with a fork. Stir in the heavy cream and about 2 tablespoons of the cooking liquid from the dish to thin the mixture. Pour the cream mixture into the centers of the squash halves.
5. Place the baking dish under a preheated broiler (top rack, about 8 inches from the heat) and broil 3–4 minutes until the sauce caramelizes. Watch carefully to avoid burning.
6. Serve immediately, spooning any pan juices over the squash for extra flavor.

Notes

Recipe adapted from Martha’s American Food.

Calories: 166kcal,
Carbohydrates: 26g,
Protein: 4g,
Fat: 7g

Potassium: 834 mg • Fiber: 3 g • Vitamin A: 1010 IU • Vitamin C: 25 mg

Cuisine: American

Course: Side Dish

Author: Annalise Sandberg

This recipe was originally published November 2014.