Roasted Butternut Squash with Rosemary, Sage, and Toasted Almonds

Directions Print

1. For the butternut squash, cut squash lengthwise in half; drizzle with ¼ cup oil, and season with sugar, and salt and pepper to taste. Roast, skin side down, at 400°F until the squash is soft. Remove the squash flesh from the skin and transfer to a blender. Add 1 tablespoon rosemary and sage to the blender, and purée, drizzling in a little oil to emulsify.
2. To plate, place the purée on a platter or plate, and garnish with the almonds, remaining rosemary and fried sage.