Roasted Butternut Squash With Sage

Roasted Butternut Squash With Sage

1 medium butternut squash (about 2 pounds)
2 tablespoons chopped fresh sage
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon 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.