Roasted Butternut Squash with Sage

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  • One 3-pound butternut squash-peeled, seeded and cut into 1-inch dice
  • 2 tablespoons extra-virgin olive oil
  • 12 sage leaves
  • Kosher salt and freshly ground pepper

How to make this recipe

  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.

Contributed By Photo © Fredrika StjÃrne Published November 2012

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