Roasted Butternut Squash with Garlic and Sage
Recipe and photo reprinted with permission by Viviane Banquet Farre
www.foodandstyle.wordpress.com
serves 8
- 2 medium butternut squash (about 4 lbs) – peeled (use vegetable hand peeler), seeded scooped out and cut in 1/2” x 3” slices
- 2 small bunches fresh sage – leaves removed from stems
- 16 large garlic cloves – unpeeled and left whole
- 1 teaspoon sea salt or to taste
- freshly ground black pepper to taste
- 6 tablespoons extra virgin olive oil
Preheat oven to 475ºF.
Step 1:
Place the butternut squash slices in a non-stick jellyroll pan large
enough to hold the ingredients in a single layer (alternatively use 2
pans). Add the sage, garlic, salt and pepper to taste. Drizzle with the
olive oil and toss well. Arrange slices in a singe layer and bake for
20 minutes.
Step 2: Remove
from oven, carefully flip each slice so as not to break them. Return to
oven and bake for 10 to 15 minutes, until golden-brown. Remove garlic
cloves and save for another use. Serve the roasted squash with the sage
leaves.
Cook’s note: The squash can be
sliced up to 24 hours ahead and refrigerated in Ziplock bags. Bake up
to 6 hours ahead and re-heat at 475ºF for 5 to 6 minutes until hot
I have been wondering what to do with the squashes in my kitchen! I am fed up with the same old squash recipes! Thanks for sharing!
Thanks for this colorful recipe!