Roasted Butternut Squash with Sage

Ingredients

  • 2 butternut squash-peeled, seeded and cut into 1-inch dice
  • 2 tablespoons extra-virgin olive oil
  • 8 sage leaves
  • Kosher salt and freshly ground pepper

Directions

  1. Preheat the oven to 425°. In a large bowl, toss the butternut squash with the olive oil and sage and season with salt and pepper. Spread the squash on a baking sheet in a single layer and roast in the oven for about 40 minutes, until tender and lightly browned, tossing once half-way through. Transfer to a bowl and serve.
Source: Food & Wine – revised and tested by Cindy Bevans

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2900 Lopez Drive
Arroyo Grande, CA 93420