Mashed Acorn Squash with Brown Sage Butter

Ingredients

2 lb. Consalo Family Farms acorn squash, seeded, peeled and cut into 1 inch pieces

3 tablespoons unsalted butter

About 8 large fresh sage leaves, chopped

Kosher Salt and freshly ground black pepper to taste

Instructions

1. In a large pot of salted water, add the squash and simmer until tender about 10 to 15 minutes. Drain, then return the squash to the pot.

2. In a medium skillet over medium high heat, melt the butter then add the chopped sage leaves. Simmer until the butter browns about few minutes.

3. Add the infused butter to the reserved squash, stir over medium heat until well coated and butter heated through.

4. Season with salt and pepper.

5. Garnish with fried sage leaves.

Tip – Pairs well with Seared Scallops and Mushrooms