Parmesan and Sage-crusted Butternut Squash

1. Preheat the oven to 375°F. In a small bowl combine the Parmesan and sage; set aside.
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. Transfer to the oven and bake until squash is fork-tender, about 30 minutes.

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).
by Yotam Ottolenghi and Jonathan Loveki