Roasted Acorn Squash
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35
Serves:     people
Notes from Anna
  • Gorgeous to look at, delicious to eat but quick and simple to make. That's exactly what we mean by 'great food made easy'.
 

INGREDIENTS
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INSTRUCTIONS

  1. PRE-HEAT OVEN TO 220˚C/200˚C FAN/GAS 7
  2. Wash and halve the pumpkin; no need to peel it. Remove the seeds and cut each half into 2cm thick wedges.
  3. Wash the sage leaves and roll them to help release the aromatic oils.
  4. Place the wedges in a roasting tin, drizzle with the olive oil and sprinkle with sea salt. Scatter the sage leaves over the wedges and roast for 10 minutes.
  5. TURN Turn the oven temperature down to 190˚C. Turn over the wedges and return to the oven for a further 15-20 minutes or until they are crisp and dark burnished gold in colour.
  6. Transfer the wedges to a serving dish, add a generous grinding of black pepper and serve immediately.

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