Roasted Butternut Squash with Sage

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Roasted Butternut Squash with Sage

Source: O, The Oprah Magazine

 

Serves 8

 

1 medium butternut squash (about 2 pounds)

1 bunch fresh sage

1/2 cup plus 2 tablespoons extra-virgin olive oil

Salt

1/4 teaspoon freshly ground pepper

 

Preheat oven to 350°. Halve squash lengthwise and peel; remove seeds and

pulp with a spoon. Place flat side down on cutting board and slice into

half-moon pieces, about 1/2-inch thick.

 

Chop enough sage to equal 1 tablespoon; set aside remaining sprigs. Combine

squash, chopped sage, 2 tablespoons olive oil, 1/2 teaspoon salt, and pepper

in a large bowl. Spread out in a single layer on a large jellyroll pan.

Turning once halfway through, roast squash 30 to 35 minutes, until tender

and caramelized.

 

Meanwhile, line a large plate with paper towels. Remove stems from remaining

sage. Pour 1/2 cup olive oil into a small skillet over medium heat. Fry 1/3

of sage leaves 20 to 30 seconds, until crisp. Remove from oil with slotted

spoon and drain on paper towels. Sprinkle with salt. Repeat process with

remaining sage.

 

Arrange squash on a platter and garnish with fried sage leaves.