This is an easy-peasy recipe of a great side that can be transformed into a fantastic, main, vegetarian dish.
1 butternut squash, peeled, seeded, cut into small cubes
Coarse salt and freshly ground pepper, to taste
2 tablespoons olive oil
1-2 cloves garlic, finely chopped or any spice of your preference like curry or cayenne, perhaps something like cinnamon or nutmeg on the festive season.
Sage or any fresh herb of your preference (parsley, sage, rosemary, estragon, thyme, etc.), finely chopped
Optional: If you like the sweet twist, you can add a bit of brown sugar or maple syrup.
Preheat oven to 200°C (400°F).
Place the squash on a baking dish.
Season with salt, pepper, and garlic/spice.
Note: I used this time “Trinidad” (a mix of salt, lemon peel, garlic, clove and ginger), which I recently got airmailed from Florida by my good friends Pocha and Doug. Thank you, guys; it turned out delicious!
Drizzle with olive and toss well, spreading the squash on the dish.
Roast for 25-30 min, until the squash is tender and the edges are lightly browned.
Sprinkle herbs to serve.
Enjoy immediately. It is the perfect side!
For vegetarians: Just mixed the roasted squash with short pasta and grated parmesan. You will love it!