The squash caramelizes to a sweet, slightly sticky finish while the interior stays silky and tender. Thin, roasted skins crisp up for a lightly chewy contrast against the soft flesh. A bright splash of lemon and a scattering of fried sage leaves cut the sweetness with herbaceous, savory crunch. Serve this warm with roast pork, chicken, or as a colorful addition to a holiday vegetable tray.
Ingredients
- Delicata squash (2 medium, about 1½–2 lb), halved lengthwise and seeded
- Extra-virgin olive oil (2 tablespoons)
- Honey (2 tablespoons)
- Fresh lemon juice (1 tablespoon) and lemon zest (1 teaspoon)
- Unsalted butter (1 tablespoon) for sage
- Fresh sage leaves (12–16 leaves)
- Ground cinnamon (¼ teaspoon)
- Kosher salt (1 teaspoon) and freshly ground black pepper (½ teaspoon)
- Flaky sea salt (for finishing, optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment or a silicone mat for easy cleanup.
- Slice each halved squash into ½-inch half-moons. In a large bowl, whisk together the olive oil, honey, lemon juice, cinnamon, kosher salt, and black pepper until combined.
- Toss the squash slices in the honey mixture to coat evenly, then arrange them cut-side down in a single layer on the prepared baking sheet so edges can caramelize.
- Roast for 20–25 minutes, flipping once after about 12 minutes, until edges are deeply golden and the centers are tender when pierced with a knife.
- While the squash roasts, melt the butter in a small skillet over medium heat. Add the sage leaves in a single layer and fry briefly, about 30–45 seconds per side, until crisp and fragrant. Transfer to paper towels to drain.
- When the squash is done, transfer to a serving platter. Sprinkle with lemon zest and flaky sea salt if using, then scatter the crispy sage leaves over the top.
- Serve hot alongside roasted meats or as part of a fall vegetable selection. Leftovers keep 2–3 days refrigerated and reheat well under a hot broiler to revive the edges.
Tips or Variations
- For a nutty crunch, sprinkle toasted pumpkin seeds over the finished dish. Swap honey for maple syrup for a deeper, molasses note.