Sage and Orange-Scented Butternut Squash

Name: Sage and Orange-Scented Butternut Squash
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Cuisine: Asian
Ingredients: cooking spray; 9 c butternut squash, cut into large cubes; 1 Tbsp olive oil; 2 tsp kosher salt; 3/4 tsp fresh sage, minced; 3/4 tsp zeast, finely grated

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By virginia duncan
@duncan2929

This comes from Weight Watchers. It's valued as 2 points a serving. This is a dish full of flavor and easy to make.

Rating:

★★★★★ 1 vote5

Serves:

Prep:

20 Min

Cook:

40 Min

Method:

Bake

Ingredients

·

cooking spray
9 c

butternut squash, cut into large cubes
1 Tbsp

olive oil
2 tsp

kosher salt
3/4 tsp

fresh sage, minced
3/4 tsp

zeast, finely grated
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How to Make Sage and Orange-Scented Butternut Squash

Step-by-Step

Preheat oven to 425 F. Coat two large baking sheets with cooking spray or line with parchment paper.
In a large bowl, thoroughly toss squash with oil and salt, spread onto prepared baking sheets, leaving room between squash cubes.
Roast squash, stirring after 15 minutes, and rotating baking sheets to promote even browning, until squash is tender and well-browned, about 30-40 minutes.
Transfer squash to a serving bowl,toss gently with sage and orange zest. Yields about 3/4 heaping cup per serving.
A medium sized, 2 pound squash will yield approximately 3 1/2 cups of diced squash cubes so you'll need 5 pounds whole squash for this recipe. Peel a whole butternut squash with a sturdy vegetable peeler. Trim the ends and cut it in half lengthwise. Scoop out seeds and membrane. Also use precut from the store for a shortcut.