In our modern world the time when seasonal produce is absent seems to be getting smaller and smaller, but that doesn’t mean I am not still excited by the return of winter squash! And so, here is a super easy recipe that we just love.
By roasting the squash at a hot temperature with lots of olive oil you get a nice caramelization on the squash, wonderfully finished with a bit of butter and sage.
Sage & Butter Roasted Butternut Squash(serves 2)
1. Preheat oven to 400F.
2. Cut the squash in half lengthwise. Scoop out the seeds and discard. Rub the flesh of the squash with olive oil and place face down on a cookie sheet.
3. Roast for 60 minutes.
4. Flip the squash over and divide the butter and the sage leaves into the squash cavities. Place back in the oven for another 10 minutes.
5. Season generously with salt and freshly ground pepper and serve hot.