Tis' the season to cook squash EVERYTHING. I'm not complaining. In fact, I'm taking complete and total advantage of this. I've been exploring all kinds of squash in all kinds of recipes. Some good and some… well, not so good (it's not the squash's fault). But after experimenting with so many multiple ingredient dishes, I wanted to just simply enjoy the flavor of it alone.
So I sliced up some acorn squash I had laying around and popped it in the oven. I have really been enjoying sage lately, so I fried some of that up and threw it on top. The easy combo was exactly what I wanted, simple and delicious. This would make for an awesome and elegant appetizer at a dinner or holiday party.
*Side note: I made it sound easy peasy to just slice up the squash... Winter squash is MUCH more difficult to cut than summer squash. So be sure to use a sharp knife and please, please, please be careful cutting!
Serving Size: 5-6
What You'll Need:
2 medium-large acorn squash
coconut oil cooking spray
10-15 leaves of fresh sage
salt & pepper to taste
- Preheat oven to 425 degrees.
- Cut squash crosswise into 1-inch slices.
- Use a spoon to remove the seeds from the middle of the slices. A round cookie cutter will also work!
- Spread slices onto oiled baking tray(s) and lightly spray coconut oil on the tops of the slices.
- Roast for 30 minutes or until golden and delicate.
- While the squash is cooking, add coconut oil and sage leaves to a small frying pan. Fry the leaves for 2-3 minutes, until dark green. Place the leaves on a paper towel and sprinkle with salt. Set aside.
- Once fully cooked, place the squash slices on a serving platter. Chop sage leaves and sprinkle over the dish. Add salt and pepper to taste. Serve immediately.