Roasted Butternut Squash with Sage


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Roasted Butternut Squash
Photo: © Fredrika Stjärne
Active Time:
10 mins
Total Time:
50 mins


  • 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


  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.

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