Roasted Delicata Squash with Sage

Fall has arrived, and with it came a batch of winter squash from Bryn Clovis CSA in Malvern, Pennsylvania. Among the haul were three perfect little delicata squashes—cream with green stripes and just the right size to feed us with a bit left over.

Delicata squash is one of my favorites for its delicate skin—no peeling required—and a sweet, nutty flavor that falls somewhere between sweet potato and butternut squash. Once roasted, the texture turns creamy and the flavor really deepens.

After trimming the ends and scooping out the seeds, I sliced the squash into three-quarter-inch rings (though feel free to adjust depending on your preferences—just keep an eye on your cooking time). A generous toss in olive oil and Kosher salt, and into a hot oven they went.

While the squash roasted, I stepped out onto my deck for a handful of fresh sage. Chopped finely and mixed with a bit of Pecorino Romano, this simple combination adds a savory, herbaceous bite that’s just right with the caramelized squash.

Once the squash was done, I returned it to the olive oil bowl (no reason to dirty another one!) and gently tossed it with the sage-cheese mixture. Served warm, it’s everything I want in a fall or winter side dish—beautiful, flavorful, and wonderfully low-maintenance.

Roasted Delicata Squash with Sage

Sweet, nutty no-peel squash

5 from 2 votes

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Course Side

Servings 3

Ingredients

  

• 2-1/2 pounds delicata squash 3 small or 2 medium
• 2 tablespoons extra virgin olive oil
• Kosher salt and freshly ground black pepper
• 2 tablespoons grated Pecorino Romano cheese
• 1 teaspoon finely minced fresh sage
• Flaky sea salt such as Maldon

Instructions

 

• Preheat the oven to 400°F.
• You do not need to peel the squash as the skin is thin enough to eat—do be sure to clean the skin well. Cut the ends off the squash and slice each squash open length-wise. Scoop out the seeds (using a grapefruit spoon if you have one). Slice each half into 3/4-inch thick slices. Place in a large bowl. Toss with extra virgin olive oil, Kosher salt and freshly ground black pepper.
• Line a large baking sheet (17” by 11”) with parchment paper. Transfer squash slices in one layer to the baking sheet and set aside the large bowl.
• Roast for 12 minutes and flip squash. Roast for another 10 to 12 minutes or until fork-tender and browned.
• In a small bowl, mix Pecorino Romano cheese and sage.
• Transfer the roasted squash back into the large bowl. Sprinkle the cheese-sage mixture onto the squash and gently toss.
• Transfer the squash to a platter or dish. Sprinkle the squash with flaky sea salt. Serve warm.