1 medium butternut squash (about 2 pounds), peeled and cut into 1/2-inch pieces
2 tablespoons light-brown sugar
3 tablespoons maple syrup
3 tablespoons olive oil
coarse sea salt
freshly ground black pepper
1/4 cup fresh sage leaves
Preheat oven to 400 degrees F.
Combine
the squash, sugar, maple syrup, and oil on a rimmed baking sheet.
Season with salt and pepper. Toss to coat. Roast squash for 20 minutes.
Scatter sage leaves on top and continue to roast for 20 minutes or
until tender.
Yield: 4 servings.
- Recipe courtesy of Gastronomer's Guide.