120 minutes
A delightful roasted butternut squash dish infused with the flavors of sage, garlic, and parsley.
Butternut Squash, peeled, seeds removed, cut into 1/4-inch dice
each
to taste
tablespoons
Sage Leaves, torn
leaves
Garlic Clove, chopped fine
cloves
Flat Leaf Parsley, chopped
cups
1. Preheat Oven
Preheat your oven to 350°F (175°C).
2. Prepare Squash
Peel the butternut squash, remove the seeds, and cut it into 1/4-inch dice.
3. Season Squash
Place the diced squash into a shallow earthenware baking dish. Sprinkle a generous pinch of salt over the squash, then drizzle it with extra-virgin olive oil.
4. Add Herbs and Garlic
Add a few torn sage leaves to the dish. If using, sprinkle the chopped garlic cloves and parsley over the squash as well. Toss everything together gently to ensure the squash is evenly coated with oil and the herbs are well distributed.
5. Roast Squash
Place the baking dish in the preheated oven and bake for about 1.5 hours. During this time, the squash will become tender and develop a lovely, light brown color on top.
6. Serve
Once the squash is done, remove it from the oven and serve it warm.
During the last 10 minutes of roasting, drizzle maple syrup over the squash and sprinkle with chopped pecans.
Replace the sage with rosemary and add minced garlic to the olive oil before tossing with the squash.
Dice bacon and scatter it among the squash before roasting for a savory, meaty version.
Introduce a drizzle of maple syrup or honey over the squash during the last 10 minutes of roasting for a caramelized, sweet glaze.
Swap out sage for thyme and oregano, and after roasting, toss the squash with crumbled feta, pitted kalamata olives, and a squeeze of lemon juice.
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