Recipe: Melissa Clark's Roasted Acorn Squash, Honey, Smoked Paprika, and Sage Salt

Makes 4 to 6 servings, recipe can be doubled

2 medium acorn squash, trimmed

2 tablespoons extra-virgin olive oil

2 teaspoons honey

1 teaspoon smoked sweet paprika

1/2 teaspoon kosher salt

4 large sage sprigs (about 16 nice leaves)

2 teaspoons coarse sea salt

1. Preheat the oven to 350° F. Slice the squash crosswise into 1/2-inch rings. Use a spoon to scoop the seeds from the center of each ring; discard or reserve for toasting.

2. In a small bowl, whisk together the oil, honey, paprika, and salt.  Arrange squash on a large baking sheet; pour the paprika oil over the squash and toss well to combine. Place sage leaves in a small baking pan.

3. Transfer both pans to the oven. Roast sage leaves until just crisp, about 10 minutes; transfer to a rack to cool. Continue roasting squash, turning occasionally, until tender and light golden, 20 to 25 minutes more.

4. Transfer squash to a platter. Crumble sage in a small bowl (you should have about 1 1/2 teaspoons) with the coarse salt; sprinkle some of the sage salt over the squash and serve.