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–+ servings
butternut squash with sage

Butternut Squash Wedges with Sage and Parmesan

© Chef Laura Bonicelli
The already perfect pairing of sage and butternut squash made even better with roasted garlic an lemon zest.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, MM-Blue, Sides
Cuisine American, Italian
Servings 4
Calories 55 kcal

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

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  • 2 cloves garlic -- chopped

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  • 1/4 cup freshly grated Parmesan
  • 2 tablespoons minced fresh sage
  • 1 teaspoon finely grated lemon zest

Instructions
 

  • Preheat the oven to 450º F. Line a rimmed baking sheet with foil; coat the foil with cooking spray.
  • Toss the squash with the oil, salt, and pepper on the prepared pan. Spread the squash into a single layer.
  • Roast for 15 minutes. Remove the pan from the oven. Turn the slices over and sprinkle with the garlic.
  • Return the pan to the oven and roast for an additional 10 minutes, until golden.
  • Remove the pan from the oven. Sprinkle the squash with Parmesan and sage; roast for two more minutes.
  • Remove the pan from the oven and arrange the squash on a serving platter. Sprinkle with lemon zest and serve.

Notes

Copyright:
chef Laura Bonicelli

Nutrition

Calories: 55kcalCarbohydrates: 1gProtein: 2gFat: 5gSaturated Fat: 2gCholesterol: 4mgSodium: 682mgSugar: 1gVitamin A: 49IUCalcium: 74mgIron: 1mg
Keyword butternut squash, garlic, sage
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