Total time: 15-20 minutes
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
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.