Roasted Butternut Squash with Maple Sage Brown Butter

Ingredients (serves 4):

1 medium butternut squash (cubed and peeled)
1 tablespoon extra virgin olive oil
1 teaspoon sea salt
¼ teaspoon ground pepper (optional)
2 tablespoons salted butter (Earth Balance for vegan butter)
10 fresh sage leaves
1 tablespoon grade A maple syrup (or honey)
½ teaspoon cinnamon

Directions:

Preheat oven to 400 degrees.
Peel, seed, and dice the butternut squash. Toss the butternut squash in olive oil, salt, and pepper.
Spread it evenly on a cookie sheet. Roast the squash, tossing occasionally, until tender and slightly browned, about 20 minutes.
Heat the butter and sage leaves over medium-high heat, swirling it around the pan every couple of minutes. Once the butter foams up and starts browning, remove from heat. You want it to be a light amber color but not burnt.
Add the maple syrup and cinnamon, then pour the butter sauce over the squash. Adjust the salt and pepper to your liking. Enjoy!

Recipe courtesy of: www.againstallgrain.com