© Fredrika Stjärne
Roasted Butternut Squash with Sage
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ACTIVE:
10 MIN
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TOTAL TIME:
50 MIN
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SERVINGS:
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One 3-pound butternut squash-peeled, seeded and cut into 1-inch dice
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2 tablespoons extra-virgin olive oil
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12 sage leaves
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Kosher salt and freshly ground pepper
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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.
