Oven-Roasted Winter Squash with Garlic and Sagecomments (3) November 24th, 2009
3 pounds winter squash
1/3 cup olive oil
10 to 12 cloves garlic, halved lengthwise
About 12 sage leaves cut into chiffonade; about 2 tablespoons
Salt and freshly ground pepper
Use whichever winter squash you prefer. Some of my favorites are Sweet Dumpling, Delicata, Blue Hubbard, Carnival, acorn, and butternut; I usually use two different types for this dish. This is so simple and oh-so-good.
Preheat oven to 400º F. Cut the squash into quarters lengthwise and remove the seeds and strings. Using a sharp vegetable peeler, peel the squash. Cut it into 1/2-inch dice. Toss the squash with the olive oil, garlic, sage, and generously season with salt and pepper. Transfer the prepared squash into a large, well-oiled baking dish.
Bake the squash, turning occasionally for 20 minutes. Reduce temperature to 350º F and bake for another 20 minutes, turning occasionally. The squash are done when they have some browned edges and they are soft and tender. Serve immediately.
posted in: winter squash, side dish