Prep 10 mins
Cook 35 mins
A simple combination of sweet and savory fall flavors, adapted from a recipe in the September 2002 issue of O, The Oprah Magazine. The squash carmelizes in a really wonderful way.
- 1 medium butternut squash (about 2 pounds)
- 29.58 ml chopped fresh sage
- 29.58 ml extra virgin olive oil
- 2.46 ml salt
- 1.23 ml ground pepper
- 1.23 ml garlic powder
- Preheat oven to 350°F
- Peel squash, cut off stem and 1/2 inch of bottom end. Cut squash in half lengthwise. Remove the seeds and pulp. Place flat side down on a cutting board and slice into 1/2 inch pieces.
- Mix sage, olive oil, garlic powder, pepper and salt in a bowl and toss squash pieces in the mixture until they are evenly coated.
- Place squash pieces in a single layer on a large baking pan or dish. Roast squash for 35-40 minutes or until tender and caramelized, flipping pieces half way through cooking.
- Serve hot, garnished with a sprig of fresh or fried sage.
I used squash that was peeled and cubed. The olive oil was drizzled over all and then the squash salted and lots of freshly ground pepper added. If I were to make this again, I would decrease the cooking time. It was a little soft for my liking. This made a nice side dish with pork.
Wow, Oprah rocks! This was so good, I am making it for Easter dinner. I used fresh sage and just a few sprays of olive oil spray and some fresh minced garlic. I shook it all up in a plastic bag to coat the squash really well. My roasting time wasn't as long as written, but I sliced the squash a bit thinner than 1/2 inches. Don't forget the pepper here, YUM!
I used powdered sage and kosher salt and it turned out great.