Baked Squash with Crispy Sage Leaves
1/2 spaghetti squash, peeled and cubed
1/2 Japanese Kabocha squash, peeled and cubed (green outside, orange inside)
3 tbsp olive oil
1 handful fresh sage leaves (2 tbsp dry sage will work in a pinch!)
1/4 tsp pepper
Salt to taste
Set the oven to 400 degrees F.
Carefully peel and cube the squashes. Place into a large pan lined with parchment paper. Drizzle with 2 tbsp of the olive oil, sprinkle with pepper, and place in the oven to bake for 50 minutes.
Slice your sage leaves across the grain (width-wise). Remove the squash from the oven and sprinkle the sage, salt, and remaining olive oil. Bake for another 6 minutes. Take out of the oven and serve hot!
I swear, it will go down like candy. Yum!
You can also use this recipe with zucchini cubes, potatoes and sweet potatoes, although all of these will take a shorter time to cook.