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Roasted Butternut Squash with Crispy Sage Leaves
Cooking time40 min
Prep time10 min
1 butternut squash, peeled, seeded and cut into 3/4-in. thick sticks or wedges
1/2 cup fresh sage leaves
3 Tbsp. Brummel & Brown Original Buttery Spread
1/4 tsp. coarse sea salt
1/8 tsp. freshly ground pepper
Preheat oven to 450. In a large bowl, toss all ingredients and pour onto a large rimmed baking sheet. Spread into even layer and roast 35 minutes without stirring, until squash is golden brown at the edges and tender. Enjoy squash with sage leaves – they’re edible and delicious!