This squash dish is so simple to make and perfect for the fall holiday season. Delicata squash may be unfamiliar to some people, unlike the more common butternut and acorn squashes. The flesh is lighter in color and a bit more potato-like in texture and taste. I occasionally will dice the squash and cook it in a skillet for breakfast hash browns instead of using potatoes. As the name suggests, there is no need to remove the skin because it is delicate and can be eaten. A real plus since autumn squashes can be quite a challenge to peel.
The sage leaves I use here get crispy-roasted and fragrant. The crackle of the delicate leaves are eaten along with the squash adding an herby flavor that pairs well with poultry. Thus, making this side dish a nice accompaniment to your holiday turkey or simply served on a weekday with pan-seared chicken.
Roasted Delicata Squash with Fresh Sage
2-3 medium sized delicate squash
1 small bunch fresh sage leaves
2 tablespoons olive oil
salt and pepper
Preheat the oven to 400 degrees.
Wash and dry the squash. Working with a cutting board, slice the squash into rings. Remove the seeds and discard. Place the squash rings onto a large sheet pan, drizzle with olive oil, turning them over to evenly coat with the oil. Place a sage leaf on each squash ring. Season with salt and pepper.
Bonus Cooking Tip: Leftover squash can be diced and made into hash browns the next day for breakfast. I sautéed some diced onions in butter and oil until soft. Then I added the leftover diced squash, a pinch of salt and pepper, stirring until warmed through. Quick and delicious.