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Have you found that with certain vegetables you get stuck on a particular recipe?  For example, with butternut squash  I tend to make bisque; with cucumbers, I pair them with fresh tomatoes to make a salad.  Since I’ve been craving a bit of fall weather and there doesn’t seem to be any of that on the horizon in the hot, hot south, I ventured out of the world of soups and roasted a couple of butternut squash that I had received from our CSA.  This really is quite simple (no hidden culinary tricks here) just a very simple technique to enhance the sweetness of the butternut squash and punch it up with the fresh sage leaves and the nutty garlic.

Roasted Butternut Squash with Sage and Garlic


2 small butternut squash, peeled, seeded and cut into 1-inch chunks

1 small head of garlic, cloves separated and unpeeled

2 tbsp extra-virgin olive oil

Kosher salt and fresh ground black pepper

10 fresh sage leaves


Preheat the oven to 400 degrees.  Place squash and garlic cloves onto a baking sheet in a single layer.  Toss gently with the olive oil.  Season with salt and pepper.  Roast for 20 minutes, turning once.  Remove baking sheet from oven and toss with sage leaves.  Roast an additional 20 minutes.  Squash should be tender and garlic cloves should be a light golden brown.

Kitchen Note: I found a similar recipe in Ina Garten’s Barefoot Contessa back to basics cookbook, but her recipe features real maple syrup and diced pancetta.  Something to try!