Roasted Squash with Orange and Sage

Prep Time:
15 mins
Total Time:
45 mins

Orange zest, fresh sage, and plenty of Parmesan liven up a side dish of roasted acorn squash.


  • 2 small acorn squashes (about 1 pound each), halved, seeded, and cut into 1-inch wedges

  • 3 tablespoons extra-virgin olive oil

  • Coarse salt

  • 2 tablespoons packed thinly sliced fresh sage or whole small sage leaves

  • cup finely grated Parmesan (1 ½ ounces)

  • 5 strips orange zest, julienned (¼ cup)


  1. Preheat oven to 400 degrees. Toss squashes with oil and 1 teaspoon salt on a rimmed baking sheet. Spread in a single layer; roast 15 minutes. Add sage, cheese, and orange zest and toss to coat, then flip slices. Roast until squashes are tender and golden brown, about 15 minutes more; serve.

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