Sage is one of my favorite flavors of fall; it’s rich and spicy and adds so much flavor to any dish. It can be used in a number of dishes, but I prefer it most with squashes. Delicata squash is one of those new foods I was introduced to in Philadelphia. It’s creamy after it’s cooked like an acorn squash or a butternut squash, but it’s one of the easiest to cook with because you can eat the skin. It cooks rather quickly compared to other squashes, and takes about 15 minutes under high heat in an oven or being sauteed in a pan. I’ve chosen to roast it in this dish so that you can put it in the oven and forget about it, but it tastes the same no matter how you cook it. I served it last night with steak and garlicky collard greens. It would taste just as delicious with roasted chicken.
Makes: 4 servings
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes
3 medium delicata squash
1 tsp sweet paprika
1 tsp garlic powder
salt and pepper to taste
1 tbs butter
5 large sage leaves, minced
freshly chopped parsley (optional)
- Preheat the oven to 375 degrees.
- Cut the ends off the squash. Turn each on it’s side and slice in half horizontally so that you have six long halves. Use a spoon to scoop out the seeds of the squash. Cut each into 3/4 inch slices. Place on a cookie sheet.
- Heat the butter and minced sage leaves in a small bowl until just melted, about 15 seconds in the microwave. Toss the butter with the squash so that everything is evenly coated.
- Season with the paprika, salt, and pepper.
- Roast in the oven for 20 minutes or so, flipping the squash after 10 minutes so that all sides are caramelized.
- Remove from the oven and toss with the chopped parsley before serving.