2-3 small butternut squash
1/2 cup Pompeian Smooth Extra Virgin Olive Oil, plus 2 Tablespoons
½ teaspoon flaky sea salt
½ teaspoon ground black pepper
1 small red onion, cut into small wedges
1 bunch sage leaves, stems removed
2 cloves garlic, minced
⅓ cup pecans, chopped
- Preheat oven to 350F
- Cut the butternut squash in half lengthwise, scoop out the seeds. Drizzle each squash piece, and onion wedge, with olive oil, salt and pepper.
- Place the squash cut side down, and onion, in a parchment lined baking sheet, bake for 30-40 minutes until the flesh of the squash is tender.
- While the squash is baking, in a small frying pan, heat 2 Tablespoons of olive oil over medium heat, then add garlic, and sage leaves. Cook until the sage leaves are crispy and the garlic has started to brown, about 3-5 minutes.
- Serve squash with the crispy sage and garlic sprinkled over the top, onions, and with a sprinkle of chopped pecans.