1 butternut squash, peeled, seeds removed, cut into 1 inch cubes
2-3 tablespoons olive oil
a dozen or so fresh sage leaves
salt and freshly ground pepper
In a large bowl toss the squash with the oil and sage, season with salt and pepper. Spread in a single layer on a large baking sheet and roast in a 425 degree oven for about 45 minutes or until lightly browned and tender, stir once about halfway through.
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