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Roasted Butternut Squash, Figs and Crispy Sage w/ @bertolli_us Olive Oil ??
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Sharing a wonderfully simple 6-ingredient recipe that’s perfect for the holidays, thanks to @bertolli_us olive oil! Bertolli is all about the quality ingredients and nourishing dishes that are easy to put together, like this one! As per usual, I’ll be keeping this Thanksgiving simple and stress-free to celebrate with family and friends ?? #therecipeissimple #organicoliveoil
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1 medium butternut squash, cut in 2cm cubes
2 tbsp + 1 tsp @bertolli_us olive oil
1 cup leeks thinly sliced
1/3 cup dried cranberries roughly chopped
4 figs sliced in wedges
Fresh sage leaves + 2 tsp olive oil for frying
Salt and pepper
Heat oven to 400 degrees F. On a baking tray, drizzle squash with 2 tbsp @bertolli_us olive oil, toss. Sprinkle generously with salt and pepper. Bake 20 min, toss, bake another 20 minutes or until lightly browned and tender. Transfer to serving dish and add dried cranberries and figs. Add 1 tsp oil to a pan along with leeks, season with salt & pepper, cook until tender, about 5 min, add to squash. In the frying pan over medium heat, add the 2 tsp olive oil. Once hot, drop in 4 to 6 sage leaves and gently fry until lightly browned. Add sage leaves with the oil over the butternut squash. Taste for seasoning, add more salt and pepper if desired. .
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