Roasted Squash with Orange and Sage

Name: Roasted Squash with Orange and Sage
Prep time: 15 min
Total time: 45 min
Yield: 6 servings
Ingredients: 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; 2/3 cup finely grated Parmesan (1 1/2 ounces); 5 strips orange zest, julienned (1/4 cup)

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

Source: Martha Stewart Living, October 2015

45 mins 15 mins 6

Total Time Prep Servings

Ingredients

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
2/3 cup finely grated Parmesan (1 1/2 ounces)
5 strips orange zest, julienned (1/4 cup)

Directions

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.