Roasted Butternut Squash with Sage and Honey

Like I said before, butternut squash (I was so intimidated before, too!) is SO easy to make, it's crazy! This will make a colorful side dish to any meal, or, eat it as a snack paired with low-fat cottage cheese. Never a let down either way!


Serves: 6

Ready To Eat In: 1 Hour

Wine Pairing: Chardonnay

What You Will Need:

• I Tablespoon EVOO
• Kosher Salt and Fresh Pepper
• 1 Butternut Squash
• Fresh Sage
• Honey

Method:

1. Preheat Oven to 400 F.
2. Take the biggest knife you have and place it on the butternut squash (hotdog style, or lengthwise) and pound the knife (through the squash) with something super heavy (I use a cutting board) until the squash is cut in half.
3. Scrape out seeds with a spoon.
4. Place on a baking sheet, coat and brush EVOO and sprinkle with Kosher salt and fresh pepper.
5. Bake for 50 min or until the squash is soft when you poke it with a fork
6. Let cool and scrape the flesh out of the squash and serve. 
7. Top with fresh sage, honey and serve!

Fresh, healthy and colorful!

 Great with breakfast, lunch and dinner!