Directions:
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.
The perfect combination of earthy sage and buttery squash flavors
1 butternut squash, peeled, seeds removed, and diced
4 tablespoons coconut oil
sea salt
6 fresh sage leaves, thinly sliced or torn
1 butternut squash, peeled, seeds removed, and diced
4 tablespoons coconut oil
sea salt
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.
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