Servings: 6 (2/3-cup)
Ingredients:
8 cups cubed butternut squash (3/4 inch)
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
2 tablespoons chopped fresh sage
2 teaspoons grated lemon peel
2 medium garlic cloves, minched
1 tablespoon lemon juice
Step-by-step:
- Heat over to 4500F. Spray large rimmed baking sheet with cooking spray. Toss squash, oil, salt and pepper in large bowl.; arrange in single layer on baking sheet.
- Bake 25 to 35 minutes or until tender and browned in spots, turning several times
- Meanwhile, melt butter in large skillet over medium heat. Cook sage, lemon peel and garlic 2 minutes or until fragrant, stirring constantly. Stir in lemon juice; remove from heat. Add squash; toss to coat
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