American•healthy
roasted butternut squash with figs + sage
The Clever Carrot recipe - American
- Prep time
- 8 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 butternut squash
- 1 pint of fresh purple figs
- handful of fresh sage
- olive oil
- coarse salt and freshly ground black pepper, to taste
Instructions
- 1
Preheat your oven to 425 F. Line a rimed sheet pan with parchment paper.
- 2
Peel the squash, and slice the skinny neck part into half moon shapes (you can also cut the squash into cubes, if preferred). Add to the sheet pan.
- 3
Have the figs and arrange them onto the pan, a few cut side up and cut side down. You don’t have to use the entire pint, just enough to taste.
- 4
Roughly chop about 6-8 sage leaves and sprinkle over the top.
- 5
Drizzle with olive oil to coat, and season with salt and pepper. Toss well to combine.
- 6
Roast until the squash and figs are caramelized and tender, about 25 minutes, or more. Check on them at the halfway mark to give it a quick stir.
- 7
Serve warm.