Roasted Delicata Squash with Black Pepper and Sage
This simple, flavorful side dish will add a pop of color to your Thanksgiving table. The delicata squash’s thin, green-striped skin becomes tender when cooked, so there’s no need to peel it. Roasting the squash brings out its natural sweetness, and a quick broil produces delicious caramelized edges. Fried sage leaves and lots of black pepper lend warming flavors to the dish. We guarantee it will become a staple in your household.
Ingredients:
- 1/3 cup (3 fl. oz./80 ml) extra-virgin olive oil
- 12 fresh sage leaves
- Kosher salt and freshly ground pepper
- 4 medium delicata squash, about 2 lb. (1 kg) total, ends trimmed, halved lengthwise, seeded and cut crosswise into half-moons 1/4 inch (6 mm) thick
Directions:
Preheat an oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a small fry pan over medium-high heat, warm the olive oil. Add the sage leaves and cook until dark green and crispy, 30 seconds to 1 minute. Using a slotted spoon, transfer the fried sage leaves to a paper towel–lined plate and season with salt; reserve the oil in the pan.
In a large bowl, toss the squash with about 2 Tbs. of the sage-infused olive oil to lightly coat, reserving the remaining oil for serving. Season with salt and pepper.
Spread the squash in a single layer on the prepared baking sheet and roast until tender, about 20 minutes. Remove from the oven, then increase the oven to broil. Return the baking sheet to the oven and broil until the edges of the squash are caramelized, 3 to 5 minutes. Let cool for 5 minutes.
Transfer the squash to a serving platter. Drizzle with as much of the remaining sage-infused olive oil as you like and sprinkle with lots of pepper. Crush some of the fried sages leaves and sprinkle over the squash. Garnish with the remaining whole leaves and serve immediately. Serves 6 to 8.
Williams Sonoma Test Kitchen
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