3-4lbcubed butternut squashcut into bite size cubes [around 8 cups]
1/4cupolive oil
sea/kosher salt
black pepper
Sage Honey-Butter Sauce:
1/2cupsalted butter
6smallfresh sage leaveschiffonade
1/2cuphoney
1Tbspgrated orange zest
2Tbspfresh orange juice
Instructions
Preheat the oven to 425°F and spray a baking sheet liberally with cooking spray.
Toss the cubed butternut squash with the olive oil then arrange in a single layer on the baking sheet. Sprinkle with sea/kosher salt and black pepper to your taste.
Place into the preheated oven and bake for 25 minutes.
Increase the oven temperature to 450°F. Stir, then continue to roast for another 15-20 minutes until golden.
To make the sauce: in a heavy bottomed saucepan over medium-low heat, melt the butter.
Add the remaining ingredients and simmer over low heat until dark amber in color. The sauce should be reduced and thickened to the consistency of syrup. Around 20 minutes. Keep warm until serving.
To serve, drizzle the roasted squash with the sage honey-butter sauce, and garnish with additional sage and freshly grated orange zest.
Notes
Chiffonade: Stack the sage leaves one on top of the other and roll into a tubular shape. Use a sharp knife and cut into thin ribbons.