Roast Delicata Squash with Crispy Sage
Here’s a fall and winter side dish that will make (almost?) everyone happy and isn’t loaded with cream and butter (a few sides on the lighter side is always appreciated, right?) ... Roast delicata squash with crispy sage, and toasted nuts (hazelnuts? pecans? walnuts? pine nuts? It’s your call!!)
One 6” squash should generously feed 2 people as a side with leftovers so if you’re cooking for 4, get 2 squash, etc. Slice squash in half lengthwise, scrape seeds out with a spoon and slice it into 1/3” half moons.
Place squash on a lightly oiled sheet pan (you may need two - they should be in one layer) with a few cloves of garlic (no need to peel), a thinly sliced shallot (or 1/4 cup thinly sliced onion) and some whole sage leaves. Drizzle a little more olive oil over everything and give a good rub with your hands to make sure it all has an olive oil coating. Season with salt and pepper. Roast at 375 for about 25-30 minutes or until cooked through. It will be starting to turn golden in places and you should be able to easily pierce it with a fork or a knife. if you want them crispier, leave them in a little longer. You could even do this in an air fryer if you have one.
Toast nuts in the same 375 degree oven for about 10 minutes, until they’re golden and smell good. About 1/2 cup of nuts would be good for 4-6 people. If you’re using pine nuts, they will toast fast so keep an eye on them.
To serve, place squash (with garlic and shallots or onion) on a platter and top with the baked sage leaves and toasted nuts. Done! If you’re feeling fancy you can add some chopped parsley and a squeeze of lemon.
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