Roasted Butternut Squash and Sage
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
- Preheat oven to 450°F. Cover a large baking sheet with parchment paper.
- 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.)
- Transfer mixture to baking sheet spreading out in one layer.
- Roast for 25 to 30 minutes or until squash is tender. Toss every ten minutes or so.
- 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.
