Sage is the perfect herb for fall! It goes great with many types of meat and vegetables. It is fantastic with winter squashes!
Cutting instructions: Snip some sage off from different parts of the plant. Then remove the leaves from the stems and wrap in a paper towel to store in the fridge for 2-3 days (PSU Herb Pairing Guide)
Roasted Butternut Squash and Sage Recipe
- One butternut squash-peeled, seeded, and cut into 1-inch diced
- 2 tablespoons extra-virgin olive oil
- 12 sage leaves
- Kosher salt and freshly ground pepper
Preheat the oven to 425°. In a large bowl, toss the butternut squash with the olive oil and sage and season with salt and pepper. Spread the squash on a baking sheet in a single layer and roast in the oven for about 40 minutes, until tender and lightly browned, tossing once half-way through. Transfer to a bowl and serve. (Original Recipe)
I personally enjoy eating this with pasta and sauteed kale with apples!