1 butternut squash or 1 package of diced butternut squash
1tbsp olive oil
Salt and pepper
1tbsp orange zest
2 tbsp fresh sage
Preheat oven to 425
Peal and cut squash into 1 inch squares. I like cutting up a whole squash because I find the precut diced too small.
Coat the squash with olive oil and season with salt and pepper to taste.
Place on lined cookie sheet.
Roast for 20-25 minutes until tender. Toss once for even browning.
Grate orange zest and dice sage.
Place zest and sage in bowl, add squash, toss and serve.