Roasting is a particularly healthy cooking method, concentrating the flavors and nutrients in many of our cooked foods rather than boiling them away. Since we already have a chicken in the oven for our Poulet Jardin, it makes sense to roast some of the vegetables as well, including bright orange butternut squash, winter white cauliflower and ripe red tomato halves.
| Prep Time | 5 Minutes |
| Cook Time | 25 Minutes |
| Servings |
6 People
|
Ingredients
- 1 medium butternut squash
- 1 Tbsp olive oil
- 4 sage leaves cut into thin ribbons
- 1 pinch salt
- freshly ground black pepper
Ingredients
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Instructions
- Peel, halve, de-seeded and cut squash into large cubes.
- In a bowl, combine the squash, olive oil, salt, pepper and sage. Toss all ingredients together to thoroughly coat and season.
- Spread onto a roasting pan and place in a preheated 375 oven for approx. 20 to 25 minutes, depending on size of cubes.
- Approximately mid-roast, jostle the pan and use a spatula to turn the squash. This provides for even browning and loads of extra flavor.
- Check for doneness by inserting a knife or fork. Cubes should be tender, but retain a firm shape.
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