- 1 large (2-3 pound) butternut squash, halved lengthwise, peeled, and seeded
- 2 tablespoons olive oil
- 1/2 teaspoon ground sage
- 5 tablespoons salted butter
- 4 cloves garlic, finely minced
- 1 teaspoon red pepper flakes
- 8-10 sage leaves
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley, chopped (optional)
- Salt & pepper
Step 1: Preheat oven to 375 degrees F.
Step 2: Place squash halves, cut side down, on baking sheet.
Step 3: Drizzle and evenly coat both halves with olive oil, ground sage, salt and pepper.
Step 4: Roast for 10 to 15 minutes or until squash is soft enough to cut.
Step 5: Remove from oven and cut 1/4-inch, horizontal slits down the length of the squash, being careful not to slice through the entire squash, stopping 1/4-inch from the base.
Step 6: Melt butter in a pan on medium heat. Stir frequently for 2-3 minutes, until butter begins to brown. Remove from heat and stir in garlic, red pepper flakes, and 4-5 sage leaves. Pour melted butter mixture over top of sliced squash. Intersperse remaining sage leaves into squash slits.
Step 7: Roast butternut squash halves, basting with the cooking juice every 8 to 10 minutes, for 40 minutes.
Step 8: Turn on the broiler for a few minutes until the top of the squash is lightly browned.
Step 9: Sprinkle Parmesan cheese over the squash and bake for 5 minutes or until cheese melts. Alternatively, top with fresh chopped parsley and a sprinkle of kosher salt, and serve.
Enjoy this delicious & photo-worthy squash roast courtesy of Housetrends!