Roasting winter squash is one of the simplest and most delicious ways to enjoy this hearty seasonal vegetable. With just olive oil, sage, and a little seasoning, the squash develops a caramelized edge and sweet, nutty flavor. Serve it straight from the oven with a pat of butter or use it as a base for soups, salads, or grain bowls.
INGREDIENTS:
1 winter squash
1 tablespoon olive oil
4 sage leaves
Salt and pepper to taste
METHOD:
Preheat the oven to 425°F. Line a sturdy baking dish with foil for easy cleanup.
Cut the squash in half lengthwise. Scoop out the seeds and fibrous threads.
Lightly coat the cut sides and edges of the squash with olive oil. (Use an oil sprayer if you have one, or rub the oil evenly with your hands.)
Season with salt and pepper. Place two sage leaves in each squash cavity.
Arrange the squash halves cut side down on the prepared baking dish.
Roast for 30 minutes. Check for doneness by pressing gently—the flesh should start to soften.
If soft, turn the squash cut side up and roast another 10 minutes, until caramelized and fragrant. If still firm, continue roasting cut side down until tender.
Remove from the oven. Serve warm with butter, or cool and use in other dishes.
VARIATIONS:
Cinnamon Butter:
After roasting, spread a little butter mixed with ground cinnamon (and a touch of brown sugar, if desired) over the hot squash for a cozy, sweet finish.
Chili Flakes and Lime:
Sprinkle roasted squash with red pepper flakes and a squeeze of lime juice for a zesty, spicy kick.
Maple Glaze:
Brush the cut side of the squash with a mix of 1 tablespoon maple syrup and 1 teaspoon melted butter before roasting for a caramelized, slightly sweet flavor.
Garlic and Herb:
Add a few crushed garlic cloves and extra fresh herbs (rosemary, thyme, or oregano) to the baking dish for an aromatic, savory twist.
Parmesan Crisp:
Turn the squash cut side up in the last 10 minutes of roasting, sprinkle with grated Parmesan, and bake until golden and crisp.
