(Sherman Oaks, CA)
1 ½ pounds butternut squash, cut ½” on the diagonal
1 ½ pounds crook neck yellow squash, cut ½” on the diagonal
1 ½ pounds zucchini, cut ½” on the diagonal
½ bunch fresh sage, roughly chopped
¼ cup olive oil
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
Preheat oven 350 degrees
Peel butternut squash, slice in half lengthwise and remove seeds. Slice squash again lengthwise then cut on the diagonal.
Wash then cut the crookneck (yellow) squash and zucchini in half lengthwise and cut on the diagonal.
Remove sage from the stems and rough chop.
Place the butternut squash in a bowl and mix in ½ sage, olive oil, salt and
Place on a sheet pan and bake in oven until edges of squash is golden brown. Approximately 45 minutes.
Combine the crookneck, zucchini squash and the remaining ingredients in a bowl and mix thoroughly.
Transfer to a sheet pan and bake in oven until edges of squash are golden brown. Approximately 30 minutes.
Turn once ½ through the cooking time.
Once both pans of squash are done, combine them.
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