Sautéed Butternut Squash With Sage

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 4 ingredients. The key ingredients include: 4 tbsp cold-pressed rapeseed oil, 24 None fresh sage leaves, 8 leaves chopped, remainder left whole, 3 1/2 tbsp butter, 2 3/4 lb butternut squash, peeled, deseeded and cut into wedges.

Yes, Sautéed Butternut Squash With Sage falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.