Winter Squash with Fried Sage Leaves

• 3 tablespoons Land O Lakes Butter
• 1 tablespoon vegetable oil
• 1/2 cup loosely packed sage leaves
• 2 1/2 pounds (4 cups) butternut squash, peeled, cubed
• 1/2 teaspoon salt
• 1 clove garlic, finely chopped
• 1/4 teaspoon pepper

1. Heat 1 tablespoon butter and oil in 10-inch nonstick skillet over medium-high heat; add sage leaves in single layer.
2. Cook over low heat 1 minute or just until edges start to turn brown.
3. Remove sage leaves from skillet with slotted spoon; drain on paper towels.
4. Set skillet aside.
5. Place squash into 3-quart saucepan; add 1 inch water and salt.
6. Bring to a boil over medium-high heat.
7. Cover; reduce heat to low.
8. Cook 10-12 minutes or until squash is tender.
9. Drain well.
10. Add remaining 2 tablespoons butter to butter and oil in skillet.
11. Cook over medium heat until melted; add garlic and pepper.
12. Continue cooking 1-2 minutes or until garlic is tender.
13. Pour garlic mixture over cooked squash; toss to coat.
14. Crumble all but a few fried sage leaves just before serving; sprinkle over squash.
15. Garnish with whole sage leaves.

butter, vegetable oil, sage, butternut squash, salt, clove garlic, pepper

Taken from www.landolakes.com/recipe/3387/winter-squash-with-fried-sage-leaves (may not work)