Chef's Quick Tip: Roasted butternut squash with sage
Chef Mike’s Roasted Butternut Squash with Sage
Peel and seed a 3-pound butternut squash, cut into 1-inch dice
2 tablespoons Stew Leonard’s Extra Virgin Olive Oil
12 sage leaves
Salt and pepper to taste
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.