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.
Step by Step Instructions
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