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


  1. Preheat oven to 350F
  2. Cut the butternut squash in half lengthwise, scoop out the seeds. Drizzle each squash piece, and onion wedge, with olive oil, salt and pepper.
  3. 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.
  4. 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.
  5. Serve squash with the crispy sage and garlic sprinkled over the top, onions, and with a sprinkle of chopped pecans.