Roasted Butternut Squash with Sage

Here is another simple and delicious side dish that contains just 5 ingredients!  The sage brings this warm sweet flavor and the golden cubes of butternut squash practically melt in your mouth. You can cube your butternut squash a day or 2 in advance and keep it in the refrigerator so there is less work on the big day. 

Here are the ingredients:

Serves 6-8 as a side dish.

Ingredients:

3 pounds cubed butternut squash (weigh this after you have peeled and cubed your squash, buy a 4-5 pound squash or 2 smaller ones). HERE is a tutorial on how to cut up a Butternut Squash.

4 tablespoons of melted ghee, butter, avocado oil, OR olive oil (you can use one or a combination of these fats, just end up with 4 tablespoons total, I only used ghee today)

3 sage leaves sliced into ribbons -HERE is a how to.

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

Directions:

Pre-heat oven to 425 degrees

Cut the butternut squash into uniform cubes. Melt the butter, ghee, or simply add the oil to a small sauce pan over low,  add the sliced sage to the oil and let heat through for a minute or two to infused the butter/oil with sage flavor (don't let it bubble or fry-keep the heat very low). Add the cubed butternut squash to a sheet pan and pour the melted butter/oil/sage mixture over the squash, let it cool a little, and toss to coat. Sprinkle with a teaspoon of sea salt and the freshly ground pepper.

Place pan in the oven and let it bake for 25 minutes.  With a long spatula turn the squash over gently, being careful not to smash the tender squash. Allow to cook for another 20-25 minutes and remove when the edges of the squash is golden brown. Keep an eye on any pieces on the edge of the pan because they cook faster and will burn.  See photos below.

Transfer to a serving bow, taste for seasoning and add salt and pepper to taste, serve immediately if possible or cover and keep warm.

 

 Butternut Squash 25 minutes into roasting, tender but not browned...except for the piece on the lower left corner... he got burned to a crisp because I did not move him out of the corner!

Butternut Squash 25 minutes into roasting, tender but not browned...except for the piece on the lower left corner... he got burned to a crisp because I did not move him out of the corner!

 Perfect! This was at the 50 minute mark for me. Start checking every few minutes after 45 minutes so they don't burn and you can get them how you like it!

Perfect! This was at the 50 minute mark for me. Start checking every few minutes after 45 minutes so they don't burn and you can get them how you like it!

Health tip: Butternut squash is loaded with fiber, potassium, vitamin B6 which is important for nervous system health, folate, vitamin C and many more antioxidants and phytonutrients. It is loaded with carotenoids and beta-carotene which is obvious from the rich orange color of the flesh. These compound protect us from cancer and heart disease! Enjoy this yummy fall squash as much as you can!