Roasted Butternut Squash with Jersey Butter & Sage

Preheat oven to 400°F (200°C).

In a large bowl, toss the cubed butternut squash with olive oil, salt, and pepper.

Spread the squash in a single layer on a baking sheet.

Roast for 25-30 minutes, or until the squash is tender and slightly caramelized, flipping halfway through.

While the squash is roasting, melt the Jersey butter in a small saucepan over medium heat. Add the chopped sage and cook for 1-2 minutes, until the sage is fragrant and the butter is slightly browned (be careful not to burn the butter).

Remove the roasted squash from the oven and transfer it to a serving bowl.

Pour the sage butter over the roasted squash and toss to coat.

Serve immediately.