Maple-Roasted Butternut Squash with Crispy Sage

Steps

1. 1

   Heat the oven to 425°F. On a rimmed sheet pan, toss the squash with 2 tablespoons of the oil, the salt, pepper and cayenne. Spread in a single layer with space between the pieces; use two pans if crowded.

2. 2

   Roast until the undersides are browned, about 20 minutes, then flip the pieces with a spatula.

3. 3

   Drizzle with the maple syrup, toss to coat and roast until the squash is tender all the way through and the glaze is sticky and caramelized at the edges, 10 to 15 minutes. Check at 10 minutes so the syrup does not scorch.

4. 4

   Meanwhile, heat the remaining 1 tablespoon oil in a small skillet over medium heat. Add the sage leaves in a single layer and fry until they darken slightly and stop bubbling, 30 to 60 seconds. Lift onto a paper towel; they crisp as they cool.

5. 5

   Pile the squash on a platter, scatter the sage over the top and drizzle with the sage-scented oil from the skillet.