- 1 butternut squash, cut into 1 inch dice
- 1 1/2 tablespoons extra-virgin olive oil
- Salt and pepper
- 6 fresh sage leaves, whole
1) Preheat the oven to 450 degrees F. Cut both ends of the squash. Discard the end pieces. Peel the skin of the squash with a vegetable peeler. Cut the squash in half vertically. Scoop the seeds and the stringy cavity from each half of the squash with a spoon. Turn the squash over, cut side facing down. Cut the squash in1 inch cubes. Place the squash in a ziplock bag and drizzle with the olive oil. Seal the bag and gently shake the bag to distribute the oil evenly. Place the squash slices on a baking sheet lined with parchment paper in a single layer. Season with the salt and pepper. Bake the squash for 30-40 minutes or until fork tender
2) While the squash is baking, prepare the brown butter and crispy sage leaves. Heat a saute pan on medium-high heat. Add the butter. The butter will melt and change from pale yellow to a light amber honey color. The brown butter will also smell nutty. Do not leave unattended. Add the sage and reduce the heat to medium. The sage will change from a vibrant green to a very dark green. The sage is ready when it is paper thin crispy. Remove the pan from heat
3) Pour the brown butter and sage over the roasted squash and serve.
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