makes about 3 cups
1 medium butternut squash (about 1 1/2 pounds)
1 tablespoon extra-virgin olive oil
1/2 teaspoon dried rubbed sage
fine sea salt and freshly ground black pepper
5 cloves garlic, peel on
1. Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil and set aside.
2. Use a sharp knife to trim both ends off of the butternut squash. Carefully peel the squash. Then slice the squash in half horizontally, separating the bulb from the neck. Then cut each piece in half vertically. Cut the neck piece into 1-inch pieces. Use a spoon to scoop out the seeds and pulp from the bulb end, then cut into 1-inch pieces.
3. Place the squash pieces into a large bowl. Add the olive oil and dried rubbed sage and toss to combine. Season generously with salt and pepper and toss again. Turn the seasoned squash out onto the prepped baking sheet. Scatter the unpeeled garlic cloves onto the baking sheet.
4. Roast the squash in the oven for 40 minutes, or until tender, flipping the squash after 20 minutes.
5. Remove the squash from the oven and let cool slightly. Carefully remove the peels from the garlic.
6. Serve the squash as-is or place the roasted squash and garlic into a food processor and puree until smooth. Again, the pureed squash could be served as as-is, or the puree could be used in additional recipes, such as butternut squash pasta sauce, coming soon.