Roasted acorn squash, honey, smoked paprika, and sage salt from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make (page 337) by Melissa Clark

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Notes about this recipe

  • westminstr on December 04, 2012

    This is the first recipe from this book that didn't work for me. I wasn't crazy about the honey-paprika marinade. I would have preferred the acorn squash halved and baked - for sliced squash I like delicata or kabocha since they don't require peeling. The sage salt didn't have enough sage flavor for me. I used the leftover salt with roasted cauliflower and I just didn't get enough sage flavor for my taste in that preparation either.

  • Jane on December 04, 2011

    This was so quick and easy to make but really worth it. I brushed the oil/honey/smoked paprika mix onto the squash slices rather than tossing them as I felt it was easier and more even. The sage salt was great - I still have a pot of it next to my hob and as Melissa suggests, I have been using it on eggs and sometimes taking a pinch just to eat - it's that good!

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