2 butternut squash (about 1 pound each), peeled, halved, seeded, and cut into 2-inch cubes
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
4 tablespoons (1/2 stick) unsalted butter, diced
1/4 cup thinly sliced fresh sage leaves
1/4 cup Ocean Spray® Craisins® Original Dried Cranberries
3 tablespoons toasted shelled pumpkin seeds (pepitas)
1/4 cup shaved Parmesan cheese
Preheat the oven to 450°F.
On a large heavy baking sheet, toss the squash with the oil to coat and season with salt and pepper. Scatter the butter over the squash. Roast the squash for about 20 minutes, or until it begins to soften and turn golden brown.
Scatter the sage over the squash and toss well. Continue roasting for about 15 minutes, or until the squash is tender and well caramelized. Season to taste with salt and pepper.
Divide the squash among six plates, sprinkle with the cranberries, pumpkin seeds and cheese, and serve immediately.
Recipe Copyright Chef Curtis Stone, 2017