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