Roasted Butternut Squash with Sage
Created by Colleen McGlynn
As the summer turns to fall, and side dishes tend towards savory flavors, treat your taste buds to the subtle sweetness of the caramelized butternut squash with sage.
Servings: Serves 8
  • 1 medium butternut squash (about 2 pounds)
  • 1 bunch fresh sage
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil
  • Salt
  • 1/4 teaspoon freshly ground pepper
  • Directions
    Preheat oven to 350°. Halve squash lengthwise and peel; remove seeds and pulp with a spoon. Place flat side down on cutting board and slice into half-moon pieces, about 1/2-inch thick.

    Chop enough sage to equal 1 tablespoon; set aside remaining sprigs. Combine squash, chopped sage, 2 tablespoons olive oil, 1/2 teaspoon salt, and pepper in a large bowl. Spread out in a single layer on a large jellyroll pan. Turning once halfway through, roast squash 30 to 35 minutes, until tender and caramelized.

    Meanwhile, line a large plate with paper towels. Remove stems from remaining sage. Pour 1/2 cup olive oil into a small skillet over medium heat. Fry 1/3 of sage leaves 20 to 30 seconds, until crisp. Remove from oil with slotted spoon and drain on paper towels. Sprinkle with salt. Repeat process with remaining sage.

    Arrange squash on a platter and garnish with fried sage leaves.


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