Roasted Acorn Squash with Sage
1½ -2 pounds acorn squash
2 tablespoons extra-virgin olive oil or coconut oil
½ teaspoon ground sage or 3-4 fresh sage leaves, minced
¼ teaspoon salt
¼ teaspoon fresh ground pepper
Preheat oven to 375 degrees. Rinse squash and scrub well to remove any dirt. Cut squash in half, and remove seeds and pulp. Follow the natural lines of the squash to cut into long pieces; then cut again into 1-inch cubes.
Place squash in a large dish. Mix in olive oil and stir well. Add sage, salt, and pepper. Stir again to coat.
Arrange squash cubes in a single layer on an 11 x 17-inch baking sheet. Bake 30-35 minutes or until edges are slightly browned (or longer if you desire more “roasting”).
Yield: 6-7 servings (serving size: about 1 cup)
- 7 fresh sage leaves equal about 1 teaspoon of ground, dried sage.