Ingredients:

  • 1 medium Crown Prince squash (about 2-3 pounds or 900-1350 grams)
  • 3 tablespoons olive oil (45 ml)
  • 4 cloves garlic, minced
  • 1 tablespoon fresh sage, finely chopped (or 2 teaspoons dried sage)
  • Salt and pepper to taste
  • 2 tablespoons pumpkin seeds, toasted (optional)
  • Fresh sage leaves for garnish (optional)

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Cut the Crown Prince squash in half lengthwise and scoop out the seeds. Use a sturdy knife and be cautious while cutting through the tough skin.
  3. Cut each half into wedges or cubes, about 1-inch thick.
  4. In a large mixing bowl, combine the squash, olive oil, minced garlic, chopped sage, salt, and pepper. Toss until the squash is evenly coated with the mixture.
  5. Spread the squash onto a baking sheet lined with parchment paper in a single layer.
  6. Roast in the oven for 30-40 minutes, flipping halfway through, until golden brown and tender. Check for doneness by piercing with a fork; it should be easy to pierce.
  7. Remove from the oven and let cool slightly before serving.
  8. Garnish with toasted pumpkin seeds and fresh sage leaves, if desired.