Rosemary Sage Roasted Butternut Squash

Garlic, olive oil, rosemary, sage and a pinch of salt add the perfect savory twist to the sweetness of oven-roasted butternut squash. This roasted butternut squash is perfect for a snack, side dish, soup or to add a delightful sweet-savory twist to a salad.

I love to munch on this oven roasted squash like candy … it’s soooo good! If you don’t have butternut, substitute another winter squash like sugar pumpkins, acorn or delicata. Roasting brings out the best in all the sweet orange winter veggies and the garlic, olive oil and herbs are such a nice counterbalance to that sweetness.

There was a huge winter storm warning for today … and even though the blizzard forecast for today turned out to be just a bit of snow, it feels like the perfect time of year to warm up to some warm roasted winter squash. Winter makes me want to crawl into bed like a bear and not come out until spring. With my new job, I work from home, so I wake up, roll out of bed, make myself some tea and turn on the computer to start my work day. I almost feel like a bear waking up for a bit in my “cave”. At lunchtime I start to feel like I need a mental break, so I take a shower or bath. It gives me time to think and move on with the rest of my day. I love that I can start early and end early, giving my kids a little time … or giving myself some time to get things done around the house. I do miss the comeraderie of working in an office, but for right now, I’m reveling in the joy of THIS opportunity and all that comes with it. It’s a little chaotic, but not as bad as some of the previous places I’ve worked, so I am definitely not complaining. I’ve made one single friend in my first two months on the job and I’m saying goodbye to her tomorrow as it’s her last day. I’m horribly sad.

But, as with everything in life, there are ups and downs to it. Right now we are in a state of change. I’m going to close my eyes tonight and trust that all will settle out and be okay in the end.

And I wish the same for you … whatever chaos life is throwing at you, I hope the winds of change will settle down and all will be well in the world with you … and with all of us. Take a deep breath and have some roasted rosemary sage butternut squash to celebrate all that is good in life. And, with each bite, remember all the good things we have with us, right now, today. Namaste, sweet foodie friends.

Rosemary Sage Roasted Butternut Squash

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 - 6 servings 1x

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Ingredients

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• 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

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Instructions

1. 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.
2. Peel and cut the squash into chunks roughly 1/2 inch square. Set on a rimmed baking sheet.
3. Drizzle the seasoned olive oil over the squash and toss to mix.
4. 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.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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