1. Preheat oven to 450F. Line baking sheet with parchment paper, or spray lightly with cooking spray.
2. In a medium bowl, toss butternut squash cubes with 1 1/2 Tbsp. olive oil, salt and pepper. Spread out on prepared baking sheet. Roast for 35 to 45 minutes, until squash is as tender as desired.
3. While squash is roasting, heat 1/2 Tbsp. olive oil in a small skillet. Add garlic, sage and pine nuts, and saut until pine nuts are lightly browned. Remove from heat.
4. Scoop butternut squash into a large bowl. Scrape contents from the skillet onto the butternut squash and gently toss. Serve immediately.
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