A sweet-and-savory combination of maple browned butter, sea salt, and fresh sage makes roasted acorn squash shine. When purchasing, select squash that are 1-3 pounds, feel "heavy", and have dull (unwaxed) skin. Wash the squash thoroughly before cooking, as the skin is edible (and delicious).
Heat the oven to 400°F. Line a baking sheet with parchment paper.
Make the browned butter. Place butter in a 1-2 quart pot over medium high heat. Cook until it melts, then foams, whisking frequently. Continue to cook until brown specs form in the bottom of the pot, 3-4 minutes. The color will turn golden brown and smell nutty. Remove from heat and immediately transfer to a measuring cup to stop the cooking process. Add the maple syrup and whisk to combine. Set aside to cool slightly while you cut the squash.
Prepare the acorn squash. Halve, then scoop out the seeds. Lay the squash cut side down and slice into 1” half moons. Arrange the acorn squash slices onto the prepared baking sheet in a single layer. Drizzle the squash with the maple browned butter, then rub evenly into each piece using your clean hands. Sprinkle with sea salt.
Transfer the baking sheet to the oven and roast 20-25 minutes, flipping once halfway through, until the flesh is fork tender and the skin is crispy. Remove from the oven and sprinkle with sage. Serve immediately.
Wash the squash before slicing, as the skin is edible.
Watch the browned butter carefully, as it can go from browned to burnt quickly.