-1 medium butternut squash
-Salt & pepper
-Crushed red pepper
-1 handful sage leaves, chopped
Preheat the oven to 450 degrees F.
Boil the butternut squash until tender. You should be able to poke holes through the flesh of the squash easily. Drain the water our of the pot and let cool.
Next, peel the skin off the butternut squash and cut in half longways. Remove the seeds.
Dice the squash into small cubes. Spread the cubes out in a pan and sprinkle with olive oil, salt, pepper, crushed red pepper, and chopped sage.
Let the butternut squash cook at 450 degrees in the oven for about 20 – 30 minutes until soft, but not too overdone. You’ll notice that the squash will turn a brighter, orange like color when they are cooked. When they are a little golden brown, you’ll know they are done.
Remove from the pan and let cool in a small serving dish/bowl.