Ingredients
- One 3-pound butternut squash-peeled, seeded and cut into 1-inch dice
- 2 tablespoons Extravagonzo Roasted Garlic Culinary Oil
- 12 sage leaves
- Kosher salt
Instructions
- Preheat the oven to 425°.
- In a large bowl, toss the butternut squash with the Extravagonzo Roasted Garlic Culinary Oil and sage and season with salt and pepper.
- Spread the squash on a baking sheet in a single layer and roast in the oven for about 40 minutes, until tender and lightly browned, tossing once half-way through.
- Transfer to a bowl and serve.
