Ingredients
Scale
- 2 Tablespoons extra virgin olive oil
- 1 – 2 cloves garlic, peeled & chopped
- 1/2 teaspoon Italian seasoning
- 1 teaspoon dried sage or 1/2 Tablespoon fresh chopped sage leaves
- A small sprig of fresh rosemary leaves, chopped fine
- A sprinkle of red pepper flakes or cayenne (optional)
- A pinch of salt (optional)
- 1 medium butternut squash
Instructions
- Preheat oven to 400 F. Peel the butternut squash with a vegetable peeler, cut it in half lengthwise and remove the seeds and pulp.Toss the olive oil with the garlic and seasonings. Set aside.
- Peel and cut the squash into chunks roughly 1/2 inch square. Set on a rimmed baking sheet.
- Drizzle the seasoned olive oil over the squash and toss to mix.
- Roast at 400 F for about 25 – 30 minutes, stirring halfway through, until the larger pieces are tender. Enjoy plain or topped with crumbled marinated feta or goat cheese.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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