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Gallery Recipe Summary prep: 15 mins total: 45 mins Servings: 6

Ingredients Ingredient Checklist 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)

Gallery

Recipe Summary prep: 15 mins total: 45 mins Servings: 6

Recipe Summary prep: 15 mins total: 45 mins Servings: 6

Recipe Summary

prep: 15 mins total: 45 mins

Servings: 6

prep: 15 mins

total: 45 mins

prep:

15 mins

total:

45 mins

Servings: 6

6

Ingredients

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

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.

Reviews

 Add Rating & Review

Reviews

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All Reviews for Roasted Squash with Orange and Sage

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Roasted Squash with Orange and Sage

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest