Roasted Butternut Squash with Sage

• 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

1. Preheat the oven to 425.
2. In a large bowl, toss the butternut squash with the olive oil and sage and season with salt and pepper.
3. 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.
4. Transfer to a bowl and serve.

extravirgin olive oil, sage, kosher salt

Taken from www.foodandwine.com/recipes/roasted-butternut-squash-sage (may not work)