Today, let’s explore a delicious autumn combination: SAGE and DELICATA SQUASH. Both are in season and pair wonderfully to bring warmth and depth to your dishes. Sage is known for its earthy, slightly peppery taste, and it works beautifully with the sweet, nutty flavor of roasted delicata squash.
How to Make It:
- Prep the Squash: Slice the delicata squash in half, scoop out the seeds, and cut it into half-moon shapes. No need to peel—it has an edible skin!
- Season: Toss the squash in a splash of water, nutritional yeast, salt (if desired) and pepper. Add a handful of chopped fresh sage leaves for aroma and flavor.
- Roast: Bake at 400°F (200°C) for 25-30 minutes, turning halfway, until the squash is golden brown and tender. Be sure to use parchment for easy cleanup.
Pro Tip: To intensify the herb flavor, crisp up a few whole sage leaves in a non-stick pan (no oil needed!) and use them as a garnish on your dish.
Enjoy the taste of autumn with this simple, seasonal pairing! Feel free to experiment by adding sage to soups or stuffing it into mushrooms for an extra savory twist.
Wishing you a flavorful weekend!
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Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
