Butternut Squash with Garlic and Sage
1 2-pound butternut squash, peeled and cut into dice
2 tablespoons olive oil
2 cloves garlic, finely minced
1 tablespoon finely chopped fresh sage (or 1 teaspoon crumbled dried sage) salt and freshly ground pepper to taste Preheat oven to 425 degrees.
Toss together the squash, olive oil, garlic, sage, 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.
Spread on in one layer in a baking pan and roast for 20 minutes. With a spatula, turn the squash pieces over. Return to oven and bake for 20-25 minutes more, until softened and lightly browned. Serves 4.
This recipe is easily doubled or tripled for a crowd.