Roasted Butternut Squash with Sage

1 medium butternut squash peeled, seeded and cut into 1 inch cubes
A handful of fresh sage leaves coarsely chopped (about 8-10)
2 Tbs. olive oil
½ tsp. salt
¼ tsp. ground black pepper

Set oven to 450 degrees. Mix all ingredients together in bowl. Spread in single layer on rimmed baking sheet. Roast, turning half way through, until tender about 30 minutes. Adjust seasonings and serve. Serves 6. Hint: Leftovers make a great base for butternut squash soup. Puree squash and sage until smooth. Add vegetable or chicken broth and bring to a simmer. Add cream to desired consistency (optional), adjust seasonings and heat through.

Serve and enjoy!

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