Sagey Spiced Butternut Squash

Not a great photo, but it was delicious!

Squash time once again!  I”m always looking for new ways to use squash at this time of year.  They’re plentiful, cheap, and delicious – and such a comforting food.  My husband isn’t a huge fan of a sweetened roasted squash (which I luuuv), so I went looking for something savoury.  This recipe is inspired by Jamie Oliver’s recipe here, which looks delicious but includes ingredients I didn’t have on hand.

I think these would be absolutely delicious with pan-fried buttery sage leaves crumbled on top – next time I have sage leaves I will definitely try….. If any of you give it a whirl, let me know!

Sagey Spiced Butternut Squash

1 small butternut squash, halved and de-seeded, then cut into chunks (skin still on)
3 Tbsp coconut oil
1/2 tsp ground sage
1/8 tsp cayenne pepper
1/8 tsp ground allspice
Salt and pepper

Preheat oven to 350 F

Melt coconut oil, add spices and mix. Place squash pieces on a cookie sheet, pour spice-oil mixture over them, and toss with until the oil coats the squash pieces evenly.
Cover cookie sheet with foil, bake for 30 minutes. Remove foil and bake for another 10 .

Enjoy!  I served ours with italian sausage in tomato basil sauce, which was fantastic, but I think this would pair deliciously with any number of items….. pork chops with apple sauce come to mind….  mmmmm

FYI – I don’t believe you are supposed to eat the skin – correct me if I’m wrong.  I didn’t.  But my husband ate some and he’s still alive.