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Rosemary Sage Roasted Butternut Squash ~ roasting butternut squash brings out the sweetness ... add olive oil, garlic, rosemary and sage for the perfect mix of savory and sweet. ~ recipe from Sumptuous Spoonfuls

Rosemary Sage Roasted Butternut Squash

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

Ingredients

Scale
  • 2 Tablespoons extra virgin olive oil
  • 12 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

  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.

Notes

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

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