Waaaaayyy back in the dark ages, when I was in college, Mama would make special foods when I went home on the weekend. In fall, my favorites were sweet potatoes and turnip greens
( not cooked together!) Those were the fall tastes that I craved. And I still enjoy both this time of year!
Now that my taste buds have re-adjusted to American food, they are craving foods of fall. The sage plant in the edge of my herb garden is loaded with leaves, so this recipe seems a natural! It's simple and easy and can also be made with sweet potatoes and rosemary. Give it a try. I think it may become a favorite!
Roasted Butternut Squash with Fresh Sage
1 (3-pound) butternut squash-peeled, seeded and cut into 1-inch dice
2 tablespoons extra-virgin olive oil
12 sage leaves
Kosher salt and freshly ground pepper
Preheat the oven to 425°. In a large bowl, toss the butternut squash with the olive oil and sage and season with salt and pepper. Spread the squash on a baking sheet in a single layer and roast in the oven for about 40 minutes, until tender and lightly browned, tossing once half-way through. Transfer to a bowl and serve.