Butternut Squash with Toasted Sage and Pumpkin Seeds
This side dish of Butternut squash with sage and pepitas is an easy way to make your favourite squash sublime! Adding toasted sage leaves and pumpkin seeds heightens the buttery flavour of the squash.
In a medium bowl, toss squash with extra-virgin olive oil and salt.
Heat a baking sheet in the oven for 5 minutes.
Remove and transfer squash cubes to the hot baking sheet, spreading out so they are not touching each other (so they'll get crispy edges).
Roast for 10 minutes, flip over and roast for 10 minutes more, or until tender when pierced with a fork.
Meanwhile, in a medium skillet, melt 2 teaspoons butter, Add sage leaves and stir for 2-3 minutes, add pumpkin seeds and heat until they begin to turn colour. Remove from heat as they will continue to cook in the pan.
Transfer squash to a serving dish and garnish with toasted sage leaves and pumpkin seeds. Serve immediately.