Ingredients
- 1 large or 2 small butternut squash
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh sage leaves
- Salt and freshly ground black pepper
Directions
Preheat the oven to 375 degrees F, and line 2 baking sheets with parchment paper.
Peel, seed, and dice the squash into 1-inch cubes. Toss the cubes in a large bowl together with the remaining ingredients. Spread into a single layer on the baking sheets. Roast in the oven until the squash is tender in the center and the outside is brown and crisp, about 25 to 30 minutes. Remove the squash from the oven, transfer to a serving bowl and serve.
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By deannamunson_12...
Chicago, 52
on August 08, 2010
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http://video.about.com/homecooking/Butternut-Squash.htm
By bellezza05
Canton, MI
on May 30, 2010
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I didn't use sage or garlic, I used a couple shakes of Pumpkin Pie spice and a 1/4 cup dried cranberries. I mixed everything but the cranberries together and cooked for 20 minutes. The last 10 minutes I added the dried cranberries and mixed around and cooked the final 10 minutes. It was SOOOOO Good! :
The squash was tough to cut and peel, but it was worth it.
By CTB2
Texas Hill Country
on January 18, 2010
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After wrestling with the butternut squash to peel the rest was easy. How in the world to you peel this squash easier? Unless I find out I won't be making it again. I didn't have fresh sage, but I used the other ingredients and it was yummy. I will try w/ sage next time if I get tips for peeling.
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