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Delicata Rings with Sage

Delicata Rings with Sage

by 10 people

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Makes: 4 servings

Prep: 10 mins

Cook: 25 mins

  • 1 cup fresh breadcrumbs
  • 2 tablespoons chopped fresh sage
  • 1/4 cup plus 2 tbsp EVOO
  • salt and pepper
  • 2 delicata squash (about 3/4 b)
  • freshly grated parmesan, for garnish
  1. In a small bowl, toss the breadcrumbs, sage and 2 tbsp. EVOO. Transfer to a medium skillet and cook, stirring, over medium heat until golden and crisp, 6 to 8 minutes. Season with salt and pepper.
  2. Wash the squash well, but don't peel. Slice off one end of each and, using a long spoon, scrape out the seeds. Cut crosswise into 1/2-inch-thick rounds.
  3. In a large skillet, heat the remaining 1/4 cup EVOO over medium-high heat. Working in batches, add the squash rounds and cook, undisturbed, until golden and crisp around the edges, about 5 minutes. Flip and cook until tender when pierced with a fork, about 3 minutes more. Drain on a paper towel.
  4. Transfer the squash rings to a platter and season with salt and pepper. Garnish with the breadcrumbs and parmesan.