• 1 large ambercup squash (about 2 1/2 pounds), cut into 1-inch cubes (peeled or unpeeled)
  • sea salt + pepper to taste
  • 2 tbsp. unsalted butter, more if desired
  • 1 tbsp. chopped fresh sage



Preheat oven to 400 degrees. Peel and cut squash into cubes. Set aside. Place a stick of butter in pan until melted. Place squash on cookie sheet, OR cast iron pan, and pour butter over the squash. Add in sage and salt/pepper. Roast until tender, with browning around the edges. Flip over once they become brown on top.

Let cool and enjoy! Garnish with extra sea salt if you want.

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