Acorn Squash with Sage and Asiago Cheese

A squash recipe for those of us who scorn marshmallows and brown sugar and the like!


  • Acorn squash, halved, seeded, and rubbed with a bit of olive oil
  • 10 fresh sage leaves, cut into ribbons
  • 1/4 stick of butter
  • 1/4 cup of freshly grated Asiago cheese
  • Freshly ground black pepper
  • Salt


  1. Cook the squash. You can do this either by baking 1 hour at 400, cut-side up, or even better, on the grill by wrapping each half in aluminum foil and grilling for about 30-40 minutes. Either way, it should be very soft when you are done.
  2. About 5 minutes before the squash is done, melt the butter in a small pan and gently saute the sage leaves for 1-2 minutes.
  3. When the squash is finished, place on a platter and use a fork to mash the squash just enough that it forms a level layer. This will give more surface area to array the goodies.
  4. Spread the melted butter and sage evenly over the squash.
  5. Sprinkle with salt.
  6. Layer the Asiago.
  7. Grate a generous amount of black pepper over the top.

Hmm. A great combination of flavors, and the green of the sage looks lovely with the orange squash.




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