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Preheat the oven 220ºC/425ºF.
To start, peel, halve and seed the squash.
Place the squash cut side down on a cutting board and lay a chopstick on either side of its length. Using a very sharp knife make ¼ inch thick incisions all the way along the squash, cutting until you reach the chopsticks (the chopsticks are there in order to prevent the knife from cutting all the way through the squash).
Place the squash on a parchment paper lined baking sheet and brush with the 2 tbsp. (30ml) of olive oil and then sprinkle with salt and pepper. Roast in the bottom third of the oven for 40 minutes.
While the squash roasts, steep the raisins in the vinegar along with the chiles for 10 minutes in a small saucepan. Add the pistachios, sage, and remaining olive oil and then cook over low heat for 15 minutes.
Using a spatula transfer the squash to a serving platter and then top with the raisins and pistachios and then garnish with fresh sage leaves.
Source: Blake Mackay
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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