Roasted Butternut with Sage Print Email

1 PKG fresh sage leaves
3 cups Tony’s Large Butternut Squash Cubes
Extra Virgin Olive Oil
Fine sea salt
Fresh cracked pepper

Chop enough sage to equal 1 tablespoon; set aside remaining sprigs as a garnish. Combine squash, chopped sage, 4 tablespoons olive oil, 1/2 teaspoon salt, and pepper in a large bowl. Spread out in a single layer on a large jellyroll pan. Turning once halfway through, roast squash 30 to 35 minutes, until tender and caramelized.

Meanwhile, dry and remove any coarse stems from remaining sage leaves and fry in about ˝ cup of olive oil (Picual olive oil performs best with heat). Fry in batches until crisp, about 20-30 seconds if your oil is just right. Drain on paper towels and immediately sprinkle lightly with fine sea salt to enhance crisping.

Serve roasted squash garnished with fried (or fresh) sage leaves.