Roasted Butternut Squash
Roasted squash is a delicious side dish all on its own, but it is also perfect to have on hand to add to salad, enveloping it into a hearty ravioli or turning it into a luscious soup.
Ingredients
- 1 large butternut squash
- 1/4 cup olive oil, divided
- salt and pepper
- 10-12 fresh sage leaves
- 2 tbsp pine nuts
Instructions
- Using a vegetable peeler, peel the butternut squash.
- Cut the top and bottom ends off and cut the squash in half, vertically.
- Scoop out the seeds and cut the squash into chunks.
- Place the squash onto a baking sheet and drizzle 3 tbsp, of olive oil.
- Add salt and pepper and toss until combined.
- Roast in a 400 F. oven for 35 to 40 minutes, until the squash is tender and starts to brown.
- In a pan, add the remaining oil. Add the sage and pine nuts and cook for a few minutes until the sage is crispy and the pine nuts just start to brown. Be sure to not let this burn.
- Add the roasted squash to a serving dish and top with the herbs and nuts.