Winter Squash with Crispy Sage and Honey
We really can’t get enough of Eden Grinshpan’s recipes. Using seasonal winter squash combined with sweet sage and honey make this easy and delicious recipe a perfect veggie side dish to almost any entree. Winter squash hosts a number of health benefits including high levels of alpha-carotene and beta-carotene, which converts to Vitamin A. It’s a healthy source of fiber, carries Vitamin C, and contains antioxidant and anti-inflammatory compounds. Add this to your rotation and enjoy!
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
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.