But­ter­nut Squash with Gar­lic and Sage

The Taos News - - IN THE KITCHEN -

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.

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