Roasted Butternut Squash and Crispy Sage
Nothing says ‘Thanksgiving’ like a home-cooked meal. And, one of our favorite side dishes to make this time of year uses a versatile and exceptional fall ingredient—the butternut squash. This easy, modern take on roasted butternut squash will leave everyone thankful they came to your house. With this recipe, the sweet and buttery flavor of the squash is balanced with a hint of sage, dashes of cayenne and cinnamon.
We start off by infusing oil with fresh sage leaves, then roast the squash to bring out the sweet notes of caramel. And the best part? We top off the squash with our perfectly crunchy Sahale Snacks® Maple Pecans Glazed Mix and the crispy sage leaves we saved from our infused oil to create a blend of textures and delicious layers of flavor.
Please let us know if you give this recipe a try. Because if you’re intrigued by how this roasted butternut squash sounds, just wait until you experience how it tastes. And don't forget to share with your friends and family—they’ll be grateful you did.
Ingredients
Olive Oil
Fresh Sage Leaves
Large Butternut Squash, peeled, cut into 1-inch cubes
Clove garlic, minced
Ground Cinnamon
Ground Cayenne Pepper
Instructions
STEP 1: Heat
Heat oil in a medium skillet over medium heat. Remove sage leaves to a paper towel to drain and reserve the oil.
STEP 2: Preheat
Preheat oven to 400°F. In a bowl, coat butternut squash with reserved oil and toss with garlic, cinnamon and cayenne pepper.
STEP 3: Bake
Bake 25 to 30 minutes until fork tender.
STEP 4: Top
Place in serving dish and season with salt and pepper, as desired. Top with our Maple Pecans Glazed Mix and crispy sage.
Ingredients
Instructions
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