We’re not kidding about the ease of this tasty recipe. Sarah Leah Chase cuts the acorn squash in little wedges so they get beautiful caramelized edges. After roasting, they practically serve themselves, and taste so good. — FM
- 2 acorn squashes medium-size
- 1/3 cup extra virgin olive oil
- sea salt
- black pepper freshly ground
- 5 ounces blue cheese creamy, coarsely crumbled (about 1 cup)
- 8 sage leaves large, fresh, coarsely slivered
- Preheat the oven to 400° F.
- Cut each squash lengthwise in half and scoop out the seeds. Cut each half into 3 crescent wedges and then arrange all 12 wedges in a roasting pan or baking dish just large enough to contain them in a single layer. Drizzle the olive oil evenly over the squash wedges and season them with salt and pepper to taste. Scatter some of the crumbled blue cheese and slivered sage into the hollow of each wedge.
- Roast the acorn squash until the edges of the wedges are caramelized, the flesh is tender, and the blue cheese is very melted, 50 minutes to 1 hour. Serve the acorn squash hot.
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