- 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
- 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.