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“I love the caramel-y, pie-like flavor that squash develops as it roasts,” says Eden Grinshpan, author of 2021 Silver-winning cookbook, Eating Out Loud: Bold Middle Eastern Flavors for All Day, Every Day. “Adding crispy sage and honey is really just a bonus — and my favorite combo with squash. After you make this, you’ll see why. That crispy sweet sage after it roasts? Come on. The fact that you can also eat the skin of most varieties (including my favorite, delicata) is such a win for me — namely because it’s that much less prep.”
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Winter Squash with Crispy Sage and Honey
Ingredients
- 1 kabocha or 2 delicata squash acorn will work, too, or a mix, cut into ½-inch-thick slices, seeds removed, if desired
- 15 fresh sage leaves
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons honey
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 425°F.
- On a baking sheet, toss the squash and sage with the olive oil, honey, salt, and pepper. Roast until the squash is tender and golden, 20 to 25 minutes, flipping once about halfway through. Serve.
Notes
Excerpted from Eating Out Loud by Eden Grinshpan. Copyright © 2020 by Eden Grinshpan. Photography by Aubrie Pick. Published in the United States by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York. Reproduced by arrangement with the Publisher. All rights reserved.
