Add sliced squash to a bare baking sheet (1 large or 2 small, depending on size of squash // as original recipe is written // use fewer or more baking sheets, as needed, if altering batch size) and toss with oil and sea salt. If you serve it as an appetizer, I’d recommend probably cutting the squash into bite size pieces before adding them to a serving dish so your guests aren’t fumbling to get a small portion onto their plate. Preheat oven to 400 degrees F (204 degrees C). Tender slices of squash are roasted on a sheet pan, and sprinkled with. I can imagine you can serve this dish in two ways: you can either serve it as a vegetable side to your meal (like I did here in the photos) or as an appetizer that guests can top crackers with. This easy roasted delicata squash recipe has everything you want in a side dish. Keeping the sage leaves fresh (versus roasting them with the squash) really allows the earthy flavor to not get lost in the slightly sweet roasted squash. Our holiday tables can be filled with so much heavy food (casseroles! mashed potatoes! dense pies!) that I like how this one feels a bit like it helps balance those dishes. Originally, I thought I’d make a brown butter sage sauce that would get drizzled over the whole thing but ended up liking how simple and fresh this recipe ended up without it. Spread the squash in a single layer on a baking sheet lined with parchment paper and bake at 400F for 15 minutes or until fork tender. Toss to coat and then sprinkle with cup of the Parmesan, the salt, pepper, garlic powder, and sage. ![]() I had a couple different thoughts for this roasted delicata squash dish. Place in a bowl and add the melted butter. ![]() If you’ve never cooked with delicate squash then you are in for a treat because you don’t have to remove the skins! I don’t know about you but my biggest hurdle with cooking with butternut or other heavy duty squashes is knowing it’s going to take a lot of prep time to get the tough skin peeled off. This recipe definitely falls into the ‘creative new’ category while still being seasonal enough to blend in with the rest of the menu. Thanksgiving is getting SO close! I love to serve a mix of both familiar recipes and creative new ones.
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