Chile and Sage Roasted Acorn Squash


Acorn squash—along with many other Cucurbitas—are good eating alone as a side or within other dishes, like a salad. Chef  Rachel Lauginiger decided to compliment the sweetness of the acorn squash with a little chile and sage.

chili-sage-roasted-acorn-squash-sugar-detox

INGREDIENTS:

  • 2 acorn squash, halved, seeded, and cut into 1- to 1 1/2-inch wedges
  • 2 tablespoons extra-virgin olive oil
  • sea salt, to taste
  • pepper, to taste
  • 1 teaspoon sage, (fresh or dried)
  • 1 teaspoon red chile

DIRECTIONS:

  1. Preheat oven to 400°F.
  2. On a baking sheet, toss squash with olive oil and season with salt, pepper, sage and chile.
  3. Arrange squash so they fit in a single layer on the baking sheet; roast until tender for about 30 minutes. Be sure to flip them around the 15 minute mark. Use them as a side or do what Rachel did and throw them into a salad!


DETAILS

8

servings

31-45

min


Vegetarian Dairy-free Gluten-free Nut-free Paleo Vegan