Parmesan And Sage-Crusted Butternut Squash

• 1/2 cups Grated Parmesan Cheese
• 10 leaves Fresh Sage, Finely Chopped
• 1 whole Medium Butternut Squash
• 1 Tablespoon Olive Oil
• Salt And Freshly Ground Black Pepper, To Taste

1. 1. Preheat the oven to 375u0b0F. In a small bowl combine the Parmesan and sage; set aside.
2. 2. Peel the squash using a vegetable peeler and slice off the stem and bottom end and discard. Cut the squash in half lengthwise and use a spoon to scoop out the seeds and pulp. Slice squash crosswise into 1/2-inch slices (some pieces will be shaped like half-moons, others like the letter 'C'). Arrange them in a single layer on a parchment-lined rimmed baking sheet (divide among two sheets if needed). Brush the squash with the oil and sprinkle with the Parmesan-sage mixture, patting down to make sure it sticks.
3. 3. Transfer to the oven and bake until squash is fork-tender, about 30 minutes.
4. Adapted from a recipe for Crusted pumpkin wedges with sour cream in the book Plenty: Vibrant Vegetable Recipes from London's Ottolenghi (Mar 23, 2011).
5. by Yotam Ottolenghi and Jonathan Loveki

parmesan cheese, butternut squash, olive oil, salt

Taken from tastykitchen.com/recipes/sidedishes/parmesan-and-sage-crusted-butternut-squash/ (may not work)