Roasted Delicata Squash with Sage
In Italy, winter squash is loved in simple sautés, roasted with herbs, or in soups and risottos. This simple dish shows off beautiful delicata squash, which has cream-colored, green-striped edible skin and sweet golden flesh.
- 2 Tbs. finely chopped fresh sage, plus 1 or 2 sprigs for garnish
- 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
- 1 or 2 delicata squash, about 1 1/2 lb. (680 g) total
- Coarse sea salt and freshly ground pepper
Preheat an oven to 400°F (200°C).
In a small bowl, stir together the chopped sage and olive oil. Set aside.
Cut the squash in half lengthwise and scoop out the seeds. Cut each half into 4 equal pieces. Place the squash on a rimmed baking sheet and drizzle the sage oil on top. Using your fingers, spread the oil to coat the squash evenly. Season with salt and pepper.
Roast the squash, uncovered, until tender and browned in spots, 45 to 55 minutes. Transfer to a serving platter, garnish with the sage sprigs and serve immediately. Serves 4.
Adapted from Williams-Sonoma Rustic Italian, by Domenica Marchetti (Weldon Owen, 2011)