I love fall. I really do. It’s my favorite season for running. It’s when I pull out my cute running hats, fun running tights, and some of my favorite half zip pull overs. I really LOVE Fall.
I just love all the leaves, sweaters, fleece leggings, booties and high boots, my fireplace, and snuggling. Fall is definitely the Goldilocks of seasons. Don’t you wish fall lasted longer? I sure do! Heck sometimes in Minnesota, we only have fall in September and snow by October.
The cool thing is I really think the Meteorologists are just as confused as the rest of us this year. Is it winter or is it fall? Meteorologically winter includes the months of December, January, February, and if you live where I do, most likely March….April and sadly, sometimes May?. So yes, no fooling, I’m well aware that we are already in winter.
But I seriously am pretending it’s still fall even though Christmas is right around the corner. Want to pretend with me….Just for a sec…please…or at least through the end of this post?. And what better way to do it than roasting butternut squash – one of my favorite fall treats.
I know I’m not telling you anything new here… but you know the saying, sometimes simple is simply the best. And roasting butternut squash is simple, real simple. The most difficult part is peeling it and chopping it, unless of course you do what I do. I shared my tip here.
Once you have it peeled and chopped it into small cubes, drizzle with olive oil, and sprinkle with a small amount of salt and pepper. Roast it in the oven and then add it to your favorite meal. It pairs well with Roasted Chicken. Or make this yummy Squash Soup. The other night I made a delicious salad you see pictured above. Yum.
This version of roasted squash is probably the simplest yet and perfectly captures the flavors of fall. I love fresh sage and squash and sage are like chocolate and peanut butter, or wine and cheese! A perfect match!
To be honest, anyway you roast this yummy sweet but decadent butternut squash, it’s simply irresistible! Not to mention that it’s a nutritious, colorful, and a tasty addition to the dinner table.
It’s the perfect side dish at your Christmas dinner table.
But basically, it’s great any day of the year.
Roasted Butternut Squash with Fresh Sage
Serves 6 as a side
2 lbs chopped butternut squash
2 tablespoons olive oil (or coconut oil)
1 teaspoon fine grain salt
½ teaspoon ground black pepper
1 tablespoon of fresh sage
Preheat oven to 400°F and place a rack in the middle.
Place diced butternut squash on a baking tray and toss well with all ingredients.
Spread in a single layer and roast in the oven until edges start to darken, about 30 to 40 minutes. Toss once during baking.