Roasted Squash With Orange And Sage Recipe

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)

Preparation

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.