Roasted Butternut Squash (Sandra Lee) |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
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:
1. Preheat the oven to 375 degrees F, and line 2 baking sheets with parchment paper.
2. 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.
|
|