Butternut Squash with Toasted Sage and Pumpkin Seeds

Ingrédients

• 4 cups peeled cubed butternut squash
• 1 tbsp extra-virgin olive oil
• 1/2 tsp sea salt
• 2 tsp butter or oil
• 12 leaves sage
• 1/4 cup pumpkin seeds

Préparation

1. 1

   Heat oven to 400°F.

2. 2

   Peel and cut the squash into 3/4 inch cubes.

3. 3

   In a medium bowl, toss squash with extra-virgin olive oil and salt.

4. 4

   Heat a baking sheet in the oven for 5 minutes.

5. 5

   Remove and transfer squash cubes to the hot baking sheet, spreading out so they are not touching each other (so they'll get crispy edges).

6. 6

   Roast for 10 minutes, flip over and roast for 10 minutes more, or until tender when pierced with a fork.

7. 7

   Meanwhile, in a medium skillet, melt 2 teaspoons butter, Add sage leaves and stir for 2-3 minutes, add pumpkin seeds and heat until they begin to turn colour. Remove from heat as they will continue to cook in the pan.

8. 8

   Transfer squash to a serving dish and garnish with toasted sage leaves and pumpkin seeds. Serve immediately.