Lunch: Roasted Butternut Squash with Sage
Ingredients
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
Instructions
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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Nutrition Facts
Serving Size: 0
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
