Butternut Squash Wedges with Sage and Parmesan
The already perfect pairing of sage and butternut squash made even better with roasted garlic an lemon zest.
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