Roasted Butternut Squash

  • ½ butternut squash, peeled and diced into ½-inch cubes (about 3 cups)
  • tbsp extra-virgin olive oil
  • ½ tsp salt
  • leaves fresh sage, chopped or 2 tbsp dried sage



   1.Preheat the oven to 400°F.

   2.In a large bowl, combine the squash, olive oil, and salt until the squash is evenly coated. Stir in the sage.

   3.Transfer the squash to a nonstick roasting pan and bake in the oven until the squash is tender and lightly browned, about 20 minutes.