Roasted Butternut Squash and Sage
Author: Nicole
Ingredients
  • 3 cups cubed butternut squash (see Notes)
  • 4 shallots, peeled and sliced
  • 20 to 30 fresh sage leaves (kept whole, stems removed)
  • Sea salt and freshly ground pepper
  • 1 to 2 tablespoons extra virgin olive oil
Instructions
  1. Preheat oven to 450°F. Cover a large baking sheet with parchment paper.
  2. In medium bowl, toss butternut squash, shallots, sage leaves, sea salt and freshly ground pepper with olive oil until well coated. (You may not need all of the olive oil.)
  3. Transfer mixture to baking sheet spreading out in one layer.
  4. Roast for 25 to 30 minutes or until squash is tender. Toss every ten minutes or so.
  5. Serve immediately.
Notes
* A two pound butternut squash yields about 3 cups of cubed squash. Alternatively, you can buy pre-cubed squash – a 20 ounce pack is about 3 to 3-1/2 pounds.
Recipe by Riegl Palate at https://www.rieglpalate.com/roasted-butternut-squash-and-sage/