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Categories:Viewed: 17 - Published at: 10 months ago
Ingredients
- 4 tbsp cold-pressed rapeseed oil
- 24 None fresh sage leaves, 8 leaves chopped, remainder left whole
- 3 1/2 tbsp butter
- 2 3/4 lb butternut squash, peeled, deseeded and cut into wedges
Method
- Heat oil in a large frying pan and fry whole sage leaves for 1-2 mins, until crispy. Drain on paper towels. Melt butter then add squash and chopped sage and cook over low heat for 15-20 mins, until squash is tender. Serve with cooking fat poured over top and garnished with fried sage leaves.
