In this simple autumn side dish, the sweetness of honey and the earthiness of sage come together in the perfect glaze for slices of roasted squash. The red pepper flakes add a dose of heat, so feel free to dial the quantity down to taste. We like acorn squash for its pretty scalloped edges when sliced, but almost any winter squash would make a good substitute.
Honey-Roasted Squash with Pepitas and Sage
- 2 acorn squashes
- 4 Tbs. (2 fl. oz./60 ml) extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 2 Tbs. honey
- 1/2 cup (2 oz./60 g) pepitas
- 1 tsp. red pepper flakes
- 1/2 cup (1/2 oz./15 g) fresh sage leaves
1. Preheat an oven to 375°F (190°C).
2. Cut off both ends of each squash. Halve lengthwise and scoop out and discard the seeds and strings. Turn the squash halves cut side down and cut each half crosswise into slices about 1/2 inch (12 mm) thick.
3. Spread the squash slices on a baking sheet. Drizzle with 2 Tbs. of the olive oil, season with salt and pepper, and toss to evenly coat the squash. Arrange in a single layer on the baking sheet. Drizzle the honey evenly over the squash.
4. Roast the squash until it is easily pierced with the tip of a knife, about 20 minutes.
5. Meanwhile, in a fry pan over medium heat, warm the remaining 2 Tbs. olive oil and add the pepitas and red pepper flakes. Cook, stirring frequently until the pumpkin seeds are toasted, about 3 minutes. Add the sage and cook until fragrant, about 30 seconds more. Remove from the heat.
6. Transfer the squash to a serving platter and drizzle the pepita-sage mixture over the top. Serve immediately. Serves 4 to 6.
Williams Sonoma Test Kitchen