Total
time: 15-20 minutes
Serves
4
Ingredients
1 butternut squash,
1 tbsp extra
virgin olive oil or avocado oil
1 tbsp fresh sage
leaves, torn or roughly chopped
1 tbsp fresh thyme leaves
Drizzle of maple
syrup
Salt & pepper
to taste
Garnish: fresh sage leaves
Directions
1. Heat oven to 500°F/260°C with
rack in middle. Line a rimmed baking
sheet with foil for easy clean up.
2. Cut the squash
lengthwise in half, scoop out the seeds and stringy fibers. Cut each half into 4 wedges.
3. Place the squash
in a large mixing bowl, drizzle with oil and maple syrup, add the fresh herbs
and some salt and pepper and toss.
4. Place the
squash wedges on the baking sheet and
scrape any extra oil, maple syrup over top.
5. Roast for 5minutes and
turn wedges to other side. The flesh
should start to soften and start to brown.
Cook for another 5 minutes or until the squash is golden and tender to
the touch of a fork.
Garnish with small or torn sage leaves and serve. For a very fancy but easy garnish, sauté the
leaves in a little hot oil over high heat until crisp – just a minute or two.
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