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
More Recipes
Farro Bowl with Artichokes, Red Pepper, and Spinach
Take me to the lesson... Farro Bowl with Artichokes, Red Pepper, and Spinach A fun and highly nutricious Italian bowl. 1 cup farro2 1/2 cups chicken or vegetable stock3 sprigs thymeKosher salt=====Pesto=====4 cloves garlic -- peeled and chopped3 cups basil leaves1/2...
Moroccan Chickpeas with Israeli Couscous
Take me to the lesson... Moroccan Chickpeas with Israeli Couscous Moroccan Chickpeas with Israeli Couscous is a complexly flavored vegetarian dish with great texture. It goes together in about 30 minutes. 1/4 cup extra-virgin olive oil4 cloves garlic (minced)2 red...
Basic Tomato Sauce
Take me to the lesson... Basic Tomato Sauce This is my go-to tomato sauce. I always have several quarts on hand in my freezer to include in recipes, or for a quick pasta dinner. 1/4 cup extra-virgin olive oil1 medium onion (chop finely)4 cloves garlic (minced)3...
Recent Comments