By: Chef Laura Bonicelli
Butternut Squash Wedges with Sage and Parmesan take the already perfect pairing of sage and butternut squash made even better with garlic and Parmesan. Buy your ingredients at your favorite Farmers Market!
About Butternut Squash Wedges with Sage and Parmesan
I love all squash. But if I had to pick one that I couldn’t live without, it would be Butternut. It’s smooth and flavorful flesh roasts, mashes, and purees so beautifully that it makes its way into many of my recipes. The seeds are an added benefit. Try my Spicy Toasted Squash Seed recipe for roasting them. You’ll love this recipe! Tuck it away for your holiday table.
The most challenging part of my Butternut Squash Wedges with Sage and Parmesan recipe is peeling and cutting up the squash. I realize that the easiest way for me to peel and cut up squash is to have my husband do it. Since I can’t always make that happen, I have devised my own method. Remember to cut the squash’s ends and then cut the squash in half (either way). You want to make sure the squash is sitting flat when you peel it. I like to use a flexible boning knife to go down the sides just under the skin. I find that easier than using a vegetable peeler.
If you want more recipes Join The Club!!!
Step by Step Instructions
Butternut Squash Wedges with Sage and Parmesan
Ingredients
- 1 small-sized butternut squash -- peeled halved lengthwise, and cut into 1/2-inch slices or wedges
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
=====
- 2 cloves garlic -- chopped
=====
- 1/4 cup freshly grated Parmesan
- 2 tablespoons minced fresh sage
- 1 teaspoon finely grated lemon zest
Instructions
- Preheat the oven to 450º F. Line a rimmed baking sheet with foil; coat the foil with cooking spray.
- Toss the squash with the oil, salt, and pepper on the prepared pan. Spread the squash into a single layer.
- Roast for 15 minutes. Remove the pan from the oven. Turn the slices over and sprinkle with the garlic.
- Return the pan to the oven and roast for an additional 10 minutes, until golden.
- Remove the pan from the oven. Sprinkle the squash with Parmesan and sage; roast for two more minutes.
- Remove the pan from the oven and arrange the squash on a serving platter. Sprinkle with lemon zest and serve.
Notes
chef Laura Bonicelli
Nutrition
More Recipes
Chicken Marsala
Chicken Marsala Classic and comforting, Chicken Marsala features tender pan-seared chicken simmered in a rich mushroom and Marsala wine sauce. With its creamy texture, earthy depth, and touch of sweetness from the wine, this Italian-American favorite delivers elegance...
Strawberry Basil Salad with Strawberry Balsamic Vinaigrette
By: Chef Laura Bonicelli This salad is my answer to the question: “What can I make when strawberries are at their peak and basil is abundant?" The result is my Strawberry Basil Salad that celebrates the best of summer — sweet berries, fragrant basil, tender greens,...
Mediterranean Corn and Tomato Salad
By: Chef Laura Bonicelli The Mediterranean Corn and Tomato Salad is a dish that truly captures the soul of summer — crisp, sweet, and herbaceous. I created this recipe to highlight the flavors and textures of the season’s freshest produce: sweet corn, juicy cherry...
Recent Comments