1 medium buttercup squash (about 2 pounds), stemmed, seeded and cut into 1-inch wedges
4 tablespoons unsalted butter, melted
1 teaspoon sugar
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh sage
Position an oven rack in the center of the oven and preheat to 425 degrees F.
Toss the squash with the butter, sugar, 2 teaspoons salt and 1/4 teaspoon pepper on a rimmed baking sheet until completely coated. Roast, tossing once halfway through, until the squash is just tender and beginning to brown on the edges, about 30 minutes.
Remove the squash from the oven, sprinkle with the sage and toss to coat. Continue to roast until the squash is tender and browned all over, about 10 minutes more.
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