Butternut Squash Wedges with Sage and Parmesan
Golden butternut squash wedges roasted until caramelized and tender, perfumed with crispy sage and garlic. The Parmesan melts into every crevice while a whisper of lemon zest brightens each bite — pure autumn comfort that transforms any weeknight dinner into something special.
By Chef Laura Bonicelli
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Servings
4 servings
Ingredients
- 1 small-sized butternut squash -- peeled (halved lengthwise, and cut into 1/2-inch slices or wedges)
- 1 tablespoonextra-virgin olive oil
- 1 teaspoonKosher salt
- 1/2 teaspoonfreshly ground black pepper
- 2 clovesgarlic -- chopped
- 1/4 cupfreshly grated Parmesan
- 2 tablespoonsminced fresh sage
- 1 teaspoonfinely grated lemon zest
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat the oven to 450º F. Line a rimmed baking sheet with foil; coat the foil with cooking spray.
- 2
Toss the squash with the oil, salt, and pepper on the prepared pan. Spread the squash into a single layer.
- 3
Roast for . Remove the pan from the oven. Turn the slices over and sprinkle with the garlic.
- 4
Return the pan to the oven and roast for an additional , until golden.
- 5
Remove the pan from the oven. Sprinkle the squash with Parmesan and sage; roast for two more minutes.
- 6
Remove the pan from the oven and arrange the squash on a serving platter. Sprinkle with lemon zest and serve.
Chef's Notes
Copyright: chef Laura Bonicelli