After a fabulous brunch at Bulfinches in Sudbury (I love eggs Benny!), I came home and decided to stay warm by roasting up some butternut squash. I love squash this time of year and it is very readily available. Funny story, especially for those that know my husband. For those that don't, he is picky and needs some convincing to try new foods. One week, I made a big pot of chili and some delicious buttercup squash and sausage soup (http://www.notsocheesykitchen.com/2013/11/roasted-buttercup-squash-black-bean.html), the latter which my husband wouldn't touch. Both were in containers in the fridge and one night that I was working late, I told him to have the leftover chili for dinner. He called me and told me the chili was really soupy, but I just made it so I told him it should be safe to eat. So I come home and I see the empty bowl in the sink and realized that he ate the soup instead of the chili. I couldn't stop laughing and he said he liked it, so now he can say he has tried buttercup squash. Since butternut squash is more popular than buttercup squash, it shouldn't take much convincing for him to eat this recipe :)
This will make a great side dish throughout the week, but it takes some prep work, so it's great to make on a Sunday.
You will need:
1 butternut squash
8-10 sage leaves chopped
2 tbsp olive oil
Salt and pepper to taste
Preheat oven to 425. Peel, remove seeds, and chop butternut squash into 1/2 inch cubes. In a bowl, toss with olive oil, sage, and S&P. Put in a baking dish and bake for about 40-45 minutes.
Feel free to play around with spices too. Sweeten with cinnamon or spice it up with cayenne instead of sage.
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