1 butternut squash, peeled, seeds removed, and diced
4 tablespoons coconut oil
6 fresh sage leaves, thinly sliced or torn
Toss diced squash with coconut oil. Season with salt and toss again. Spread onto a baking pan or dish. Bake at 425°F until tender, tossing every few minutes. Add the sage by tossing it with the squash for the last few minutes of baking.