1, 1-pound butternut squash, halved from top to bottom, seeds removed

1 tablespoon olive oil

kosher salt, as needed

2 tablespoons unsalted butter, melted

1 tablespoon chopped fresh sage

Method:

1.   Preheat oven to 400ºF.

2.   Evenly coat all sides of the butternut squash with olive oil and generously season with salt and pepper.

3.   On a baking sheet lined with parchment paper or heavy-duty foil, position butternut squash cut side down. Place in preheated 400ºF oven and allow to roast until fork tender, approximately 50 minutes.

4.   Remove from oven and flip so butternut squash is facing upright. Using a pastry brush, evenly coat the top of each with melted butter and evenly divide the sage to cover.  Return to 400ºF oven allowing butternut squash to cook until butter has browned and sage is crispy, approximately 5 – 10 minutes.

Kitchen Note: Consider doing this same process with any form of squash noting that cooking times will vary depending on the thickness and size.