Delicata Squash with Sage

Delicata squash is a small, oval-shaped winter variety with cream- to yellow-colored skin and green stripes. Its compact size makes it easier to cut, clean, and cook than larger, heavier squashes such as butternut and, when roasted, its thin, delicate skin becomes tender enough to eat. Delicata squash weigh just one or two pounds, making them easy to pop into your shopping basket or transport home from the farmers’ market. The flesh is creamy and sweet; its sweetness is concentrated when roasted. A squash half is a perfect side to a fall dish.

Delicata Squash with Sage
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  1. Two delicata squash, cut in half lengthwise, seeds removed and discarded
  2. 2 tablespoons olive oil
  3. Kosher salt and freshly ground blackCpepper
  4. 2–3 tablespoons fresh chopped sage, plus more for garnish
  1. Preheat the oven to 425°F.
  2. Cut each delicata squash half into ½- inch-wide half moons.
  3. You can leave the peel on these squash.
  4. Place the squash in a single layer on a rimmed baking sheet, brush with olive oil, and season with
  5. salt and pepper.
  6. Sprinkle with sage.
  7. Bake until browned, about 20–25 minutes, flipping halfway through.
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