Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Roasted Squash with Orange and Sage Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 45 mins Servings: 6 Orange zest, fresh sage, and plenty of Parmesan liven up a side dish of roasted acorn squash. 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 ⅔ cup finely grated Parmesan (1 ½ ounces) 5 strips orange zest, julienned (¼ cup) Directions 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. Rate it Print