Side Dish
2 servings
1 hour 30 minutes
50 minutes
Chef Heidi Allison
1 medium Butternut Squash, peeled and cut into 1/2 inch cubes
3 tablespoons olive oil
1 pinch salt and fresh ground black pepper
7 sage leaves
1/4 cup grape seed oil
Toss butternut squash with olive oil and sprinkle with salt and black pepper.
Place seasoned squash in the refrigerator for at least 1 hour.
Place grape seed oil in an 8-inch pan and heat on medium-high heat until hot.
Fry sage leaves until crisp and drain on paper towels. Preheat oven to 350°F.
Place squash on a baking sheet in a single layer and cook for 35 minutes or until soft.
Increase oven temperature to 400°F and cook for an additional 5 minutes or until lightly brown on edges.
Place squash on a serving plate and crumble fried sage between your fingers over squash and serve.
