Butternut Squash with Toasted Sage and Pumpkin Seeds

This side dish of Butternut squash with sage and pepitas is an easy way to make your favourite squash sublime! Adding toasted sage leaves and pumpkin seeds heightens the buttery flavour of the squash.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Heat oven to 400°F.
2. 2Peel and cut the squash into 3/4 inch cubes.
3. 3In a medium bowl, toss squash with extra-virgin olive oil and salt.
4. 4Heat a baking sheet in the oven for 5 minutes.
5. 5Remove 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. 6Roast for 10 minutes, flip over and roast for 10 minutes more, or until tender when pierced with a fork.
7. 7Meanwhile, 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. 8Transfer squash to a serving dish and garnish with toasted sage leaves and pumpkin seeds. Serve immediately.