In the fall, butternut squash is plentiful and cheap. So every fall, I look forward to cooking this vegetable in as many ways as I can. This is one of the simplest ways I can think of. Simply toss the squash with some oil and a few seasonings, then roast in a hot oven for about 45 minutes. The squash comes out soft and sweet, and the seasonings give it a savory flavor that compliments the squash beautifully.
Roasted Butternut Squash
2 medium butternut squash (about 2 lbs each)
3 Tbsp olive oil
1/2 Tbsp kosher salt
1 tsp dried sage