Ingredients:

  • 2 medium butternut squash (approx. 3 lbs), halved, peeled, seeds removed, and cut into 1-inch cubes
  • 3 tbsp Olive Oil
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 1/4 cup Pure Maple Syrup (Grade A Dark)
  • 15 large Fresh Sage Leaves
  • 1/2 cup Pecans, halved or roughly chopped
  • 1 tbsp Unsalted Butter

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. Carefully peel, halve, and seed the butternut squash. Cut the flesh into uniform 1-inch cubes.
  3. In a large mixing bowl, toss the squash cubes with 3 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper until evenly coated.
  4. Spread the seasoned squash onto the prepared baking sheet in a single layer. Roast for 20 minutes.
  5. While the squash roasts, prepare the crispy sage: Heat 1 tablespoon of butter in a small skillet over medium heat. Fry the 15 fresh sage leaves for 30–60 seconds until they turn dark green and crisp. Remove immediately with a slotted spoon and place on paper towels to drain.
  6. Add the pecans to the skillet and toast for 2–3 minutes until fragrant. Set aside with the sage.
  7. After the initial 20 minutes, remove the squash from the oven. Drizzle the 1/4 cup of maple syrup evenly over the hot squash. Gently toss or shake the pan to coat.
  8. Return the squash to the oven and roast for a further 10–15 minutes, until the squash is fork-tender and beginning to caramelise around the edges. Watch closely during the final 5 minutes to prevent the maple syrup from burning.
  9. Transfer the roasted squash to a serving dish. Drizzle any residual caramelised glaze from the baking sheet over the top.
  10. Scatter the crispy sage leaves and toasted pecans over the top just before serving. Serve immediately while hot.