Roasted squash: sage and seeds, without overcomplicating the tray
One tray, a few seasonings and a cooking interval to observe rather than treat as a rigid deadline. That is our angle on Cucchiaio d'Argento's “Zucca al forno”, read in full in the publisher's official AMP version.[1]
This is neither a recipe invented by our newsroom nor a kitchen test we performed. Unlike the risotto already covered, this preparation uses wedges in a fan oven, rather than rice and a final off-heat finish.
**The source's quantities.** Four servings call for 700 g delica squash, extra-virgin olive oil, salt, pepper, sage and pumpkin seeds.[1]
The ingredient list provides no weights or volumes for the seasonings, and we do not invent them.[1]
The list does not specify that the 700 g is a net prepared weight: we retain the figure without adding a qualification absent from the source.[1]
**Before the oven.** Open the squash on a chopping board, peel it, remove the seeds inside and cut the flesh into slices.[1]
Arrange the wedges on a tray lined with baking paper, season with oil, salt and pepper, and add sage leaves and pumpkin seeds.[1]
To distribute the seasoning, the source also suggests mixing the oil, salt and pepper in a bowl and brushing the slices.[1]
These are instructions within the same recipe, not two separate cooking methods.
**Temperature and timing belong together.** Use a fan oven preheated to 180 °C; the stated cooking time is 20–30 minutes, adjusted for the size of the wedges and the variety used, until the surface is golden.[1]
Preparation is listed separately as 15 minutes.[1]
We therefore do not reduce the overall work to oven time alone, or invent a standard slice thickness.
Our culinary reading focuses on the balance between flesh and seasoning, not health properties. We add neither honey nor garlic, which appear in older indexed versions but not in the ingredient list of the complete version verified here. The source remains available through the link below; the publisher's photographs and layout are not reused.
## Sources
[1] https://www.cucchiaio.it/ricetta/zucca-al-forno.amp.html — Zucca al forno — Cucchiaio d’Argento