The perfect fall recipe! Serves 4.
Ingredients: 2 medium butternut squash, peeled, cut in half and seeds removed 1/3 cup Ella's Porcini Mushroom Sage Olive Oil 1/4 cup honey 1 1/2 teaspoons Ella's OBX Tuscan Sea Salt or OBX Sunshine Sea Salt 1 teaspoon cracked black pepper 5-6 sage leaves
Instructions: Preheat oven to 425°F. Place butternut, cut side down, on a baking sheet, and carefully slice multiple slits in the top, leaving 1/4 inch of ‘uncut’ squash at the bottom (to hold the squash together). In a medium bowl, whisk together oil and honey. Drizzle glaze over the squash and season with salt, pepper, and sage leaves. Roast squash for 20-30 minutes, or until tender. Remove from the oven and serve.