Roasted Butternut Squash

Preparation

1. Peel 1 small butternut squash, cut it in half, and remove the seeds. Cut into 1/4-inch dice. Put the squash in a shallow earthenware baking dish, sprinkle with salt, drizzle with extra-virgin olive oil, add a few torn sage leaves, toss well, and bake in a 350°F oven until soft and lightly browned on top, about 1 1/2 hours. For variety, instead of sage leaves, toss the squash with 4 garlic cloves, chopped fine, and 1/4 cup chopped parsley.