Acorn squash is one of our favorite types of winter squash because it’s a snap to prepare. The edible skin means you don’t have to peel it and it goes from cutting board to oven in minutes. It’s subtle sweetness pairs beautifully with earthy fried sage leaves and salty Pecorino. You can also use delicata squash if you like.
4 acorn squash (about 1.5 lbs each)
3 tablespoons extra virgin olive oil, divided
Freshly ground black pepper
12 sage leaves
2/3 cup grated Pecorino cheese
Preheat oven to 400 degrees. Cut the unpeeled squash crosswise into ½ inch thick slices. Place the slices on a cutting board and use a cookie cutter or biscuit cutter that is slightly larger than the center of the squash to remove the seeds. (You can discard the seeds or toast them like pumpkin seeds for a tasty snack). Toss the rings in olive oil to coat (about 2 tablespoons) and season with salt and pepper. Divide the squash among 2 – 3 large sheet pans and roast for 20 minutes until caramelized and tender.
Meanwhile, heat 1 tablespoon olive oil in a medium pan over medium high heat. Add sage leaves and cook for 2 – 3 minutes until crisp. Remove from pan and set on a paper towel to drain excess oil.
To serve, place the squash slices on a large platter. Sprinkle the grated Pecorino over the slices and then scatter the sage leaves over the top. The sage leaves may crumble a bit as you scatter them. Serve immediately.