Easy Roasted Butternut Squash
This is a favorite fall vegetable and is so easy to make.
Ingredients
- 1 butternut squash peeled, seeded and cut into 1" pieces
- 3 tbs olive oil
- 2 teaspoon brown sugar
- 2 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
- 1 cup canola oil
- 1 tbs fresh sage julienned
Instructions
- Preheat the oven to 400°F.
- Place the squash in a bowl and drizzle with olive oil. Sprinkle with brown sugar, salt, pepper and toss well. Place the squash on a foil-cover sheet pan that has been sprayed with cooking spray and arrange in a single layer.
- Roast for 30 - 40 minutes, until the squash is tender and begins to brown. Turn once during cooking with a spatula.
- While the squash is roasting, heat the canola oil in a shallow pan. Lightly fry the julienned sage in the hot oil until just beginning to crisp up (about 10 - 15 seconds).
- Sprinkle the fried sage over the roasted squash and serve.
Notes
You can use fresh butternut squash if you feel like wrestling with it. They are difficult to peel and cut. The frozen variety works quite well.
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Nutrition
Serving: 8ozCalories: 683kcalCarbohydrates: 24gProtein: 2gFat: 67gSaturated Fat: 6gPolyunsaturated Fat: 17gMonounsaturated Fat: 43gTrans Fat: 0.2gSodium: 1171mgPotassium: 676mgFiber: 4gSugar: 6gVitamin A: 19934IUVitamin C: 39mgCalcium: 105mgIron: 2mg
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