Roasted Butternut Squash

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Roasted Butternut Squash
Roasted Butternut Squash
8 to 10 cups butternut squash peeled, cubed
1 tbsp. extra virgin olive oil
2 tbsp. butter
2 tbsp. fresh sage chopped
2 cloves garlic minced
Salt and pepper to taste freshly ground
Prep time: 30 minutes, Cook time: 45 to 50 minutes

Preheat oven to 400°F. Place squash in 1 or
2 large baking dishes and toss with olive oil. Bake for 45 to 50 minutes or until tender when pierced with a fork, stirring once or twice. Meanwhile, melt butter in a small pan; stir in sage and garlic. Pour over cooked squash and toss lightly; season to taste with salt and pepper.

Makes 8 to 10 servings. (You’ll need 2 cups of leftovers for the soup.)
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