AmericanItalian

Butternut Squash Wedges with Sage and Parmesan

Name: Butternut Squash Wedges with Sage and Parmesan
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
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

The already perfect pairing of sage and butternut squash made even better with roasted garlic an lemon zest.

By Chef Laura Bonicelli

butternut squashgarlicsage

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

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 15 minutes. 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 10 minutes, 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

Nutrition (per serving)

Calories

Protein

Carbs

Fat

682mg

Sodium