Roasted Butternut Squash with Sage-Lemon Butter

Servings: 6 (2/3-cup)
8 cups cubed butternut squash (3/4 inch)
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
2 tablespoons chopped fresh sage
2 teaspoons grated lemon peel
2 medium garlic cloves, minched
1 tablespoon lemon juice
  1. Heat over to 4500F. Spray large rimmed baking sheet with cooking spray. Toss squash, oil, salt and pepper in large bowl.; arrange in single layer on baking sheet.
  2. Bake 25 to 35 minutes or until tender and browned in spots, turning several times
  3. Meanwhile, melt butter in large skillet over medium heat. Cook sage, lemon peel and garlic 2 minutes or until fragrant, stirring constantly. Stir in lemon juice; remove from heat. Add squash;  toss to coat

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