1 Butternut Squash, peeled and cubed or 3-4 cups cubed
3 Tablespoons Olive Oil
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1 garlic clove, minced
1/2 onion, cut into large cubes
1/4 teaspoon dried sage
1/2 teaspoon fresh rosemary, chopped
pinch of cayenne
Preheat oven to 375Â°
Using a VERY sharp knife, cut the ends of the squash off. Stand the squash upright and cut or peel the outer layer off. Cut the squash in half lengthwise. Cut it into sticks and then into cubes.
Place cubed squash into a large bowl. Mix in remaining ingredients and toss well.
Spread out onto a foil lined or greased baking sheet.
Roast for 25-30 minutes or until the squash is tender.
*If you can find pre-cubed squash then buy that-much easier and saves fingers!
*Use any herbs you like-oregano, thyme, poultry seasoning....
* If for some reason after you try this recipe and you taste a bitter taste, try it again and leave off the cayenne. Some people can taste a bitterness from the cayenne-I can't and my family can't, but some people can.
*Be sure and cut your onions into chunks so they do not burn in the roasting process.
Recipe from Theres Always Pizza at TheresAlwaysPizza.com