Roasted Autumn Squash » Living the Allergy Way
Roasted autumn squash with butternut and delicata, olive oil, sage, salt, and pepper. Dairy-free, egg-free, soy-free, nut-free, vegan. Perfect for salads or soups. Enjoy!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at livingtheallergyway.com.
Ingredients
- 1 large butternut squash, peeled, seeded and cut into 1 inch cubes
- 2 tbsp. olive oil
- 2 1/4 tbsp. diced fresh sage leaves or 3 tsp dried sage
- 1/2 tsp. sea salt
- 1/4 tsp. black pepper
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