Roasted Acorn Squash With Orange and Sage | Oregonian Recipes
The beauty of roasted acorn squash, as opposed to butternut or other tough-skinned varieties, is that you can eat the skin (which contains much of the vegeta...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipes.oregonlive.com.
Ingredients
- 2 small acorn squashes, halved, seeded, and cut into 1-inch wedges
- 3 tablespoons extra-virgin olive oil
- Coarse salt
- 2 tablespoons packed thinly sliced fresh sage or whole small sage leaves
- 2/3 cup finely grated Parmigiano-Reggiano cheese (1-1/2 ounces)
- 5 strips orange peel, cut into fine julienne (1/4 cup)
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