Roasted Butternut Squash with sage-lemon butter

By jandave10

Ingredients

• 8 cups cubed butternut squash (3/4 inch) (2 medium)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons butter
• 2 tablespoons chopped fresh sage
• 2 teaspoons grated lemon peel
• 2 medium garlic cloves, minced
• 1 tablespoon lemon juice

Details

Servings 6

Preparation

Step 1

Heat oven to 450. Grease large rimmed baking sheet.
Toss squash, oil, salt and pepper in large bown; arrange in single layer on baking sheet

Bake 25 to 35 minutes or until tender and browned in spots, turning several times.

Meanwhile, melt butter in large skillet over medium heat. Cook sage, lemon peel and garlic 2 minutes or until fragrant, stirring constantly. Stir in lemon juice, remove from heat. Add squash; toss to coat.