two acorn squash
1/4 cup honey
1 thinly sliced jalapeño, or red Thai chile
3 tablespoons olive oil
12 fresh sage leaves
1/4 cup shaved Parmesan
salt and black pepper
Preheat oven to 375°F. Line a large rimmed baking sheet with parchment paper and sprinkle with olive oil.
Peel the ridges of the squash, cut in half, scoop out the seeds and slice the squash halves into 1/2″-thick slices. Arrange the slices on the prepared pan, brush with olive oil, and season with kosher salt. Roast squash until cooked through, 25-30 minutes.
Meanwhile, combine 1/4 cup honey, 1 thinly sliced jalapeño, or red Thai chile, and 2 tablespoons water in a small saucepan. Bring to a boil over medium heat. Boil until thickened slightly and syrupy, about 6 minutes.
Line a plate with paper towels. Heat 2 tablespoons olive oil in a small skillet until just beginning to smoke. Add 12 fresh sage leaves; fry until crisp, about 30 seconds. Transfer to paper towels to drain.
Arrange 1/4 cup shaved Parmesan on top; drizzle with chile-infused honey. Garnish with fried sage leaves and a few grinds of black pepper.
Yield: 4-6 servings.