Spicy Maple Glazed Butternut Squash with Crispy Sage This vibrant dish features roasted butternut squash drizzled with a spicy maple glaze, topped with crispy sage leaves for an aromatic finish. Perfect as a side or a main vegetarian highlight. Ingredients: - 1 butternut squash (3 lbs.), peeled, seeds removed, and cut into 3/4 inch cubes (about 4 cups) - 1 tablespoon extra virgin olive oil - 1 tablespoon maple syrup - 1/2 teaspoon cinnamon - 1/2 teaspoon paprika - 1/2 teaspoon salt - 1/4 teaspoon cayenne pepper - 10 fresh sage leaves, washed and dried - 2 teaspoons olive oil Preparation: 1. Preheat the oven to 425°F. Line a large baking sheet with parchment paper. 2. In a medium bowl, combine the butternut squash cubes with the extra virgin olive oil, maple syrup, cinnamon, paprika, salt, and cayenne pepper, tossing until evenly coated. 3. Spread the squash in a single layer on the prepared baking sheet. Bake for 20 minutes, then stir the squash and bake for an additional 10-15 minutes or until fork-tender and lightly browned. 4. While the squash is baking, heat 2 teaspoons of olive oil in a medium sauté pan over medium heat. Add the sage leaves in a single layer, cooking until lightly browned. Flip to brown the other side, then remove to a plate lined with paper towels to cool. 5. Serve the roasted squash drizzled with the spicy maple glaze and topped with crushed crispy sage leaves.
