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Sautéed Delicata Squash with Purple Sage


1 large Delicata squash, cut in half lengthwise and seeds removed
Salt and pepper to taste
1 teaspoon garlic powder
1 pinch cayenne pepper
2 tablespoons fresh purple sage, finely chopped
2 tablespoons olive oil, divided
Parmesan cheese, optional


  1. Slice squash halves crosswise into ¼-inch thick pieces and toss in a bowl with salt, pepper, garlic powder, cayenne, sage and 1 tablespoon olive oil.
  2. Heat a large skillet with the remaining 1 tablespoon oil over medium-high heat. Add the squash slices and cook about 4 minutes or until they are golden and crisp. Turn them over to cook on the other side for about 4 more minutes or until they are fork-tender.
  3. Remove from the skillet and top with cheese.