Roasted Butternut Squash with Sage and Walnuts

  • 1 Large Butternut Squash
  • 1/4 C Fresh Sage, minced (you can sub dried, but fresh makes a huge difference in this recipe)
  • 2 TBSP Olive Oil
  • 1/3 C Walnuts, chopped
  • 1/3 C Freshly Grated Parmesan Cheese
  • 1/2 tsp Sea Salt
Preheat the oven to 375. Skin, seed, and cube the squash then toss it with the salt, sage and olive oil.

Roast in the preheated oven until tender, about 45 minutes, stirring halfway through.

Add the nuts and cheese during the last five minutes.

Remove from the oven and let cool slightly before serving.