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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Roasted Delicata Squash with Sage

    Lobo
    Lobo
    Lobo
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    Join date : 2013-01-12
    • Post n°1

    Roasted Delicata Squash with Sage Empty Roasted Delicata Squash with Sage

    Post by Lobo Sun 24 Jan 2016, 3:08 am

    Roasted Delicata Squash with Sage Img13l
    Roasted Delicata Squash with Sage
    Roasted Delicata Squash with Sage Translucent
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    Prep Time: 10 minutes
    Cook Time: 55 minutes
    Servings: 4
    In Italy, winter squash is loved in simple sautés, roasted with herbs, or in soups and risottos. This simple dish shows off beautiful delicata squash, which has cream-colored, green-striped edible skin and sweet golden flesh.







    Ingredients:


    • 2 Tbs. finely chopped fresh sage, plus 1 or 2 sprigs for garnish
    • 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
    • 1 or 2 delicata squash, about 1 1/2 lb. (680 g) total
    • Coarse sea salt and freshly ground pepper

    Directions:

    Preheat an oven to 400°F (200°C).

    In a small bowl, stir together the chopped sage and olive oil. Set aside.

    Cut the squash in half lengthwise and scoop out the seeds. Cut each half into 4 equal pieces. Place the squash on a rimmed baking sheet and drizzle the sage oil on top. Using your fingers, spread the oil to coat the squash evenly. Season with salt and pepper.

    Roast the squash, uncovered, until tender and browned in spots, 45 to 55 minutes. Transfer to a serving platter, garnish with the sage sprigs and serve immediately. Serves 4.

    Adapted from Williams-Sonoma Rustic Italian, by Domenica Marchetti (Weldon Owen, 2011)
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