the sweet pine-nut aroma of sage paired with the butterscotch-tasting squash will make for the greatest breakfast on a Sunday morning.
(serves 4 & takes 20 minutes)
2 tbsp extra virgin olive oil
2 large butternut squash, peeled & sliced into 1" cubes
4 tbsp unsalted butter
6 sage leaves
1 tbsp fresh lime juice
kosher salt & freshly ground pepper
1. in a skillet over medium heat, heat oil. cook squash, turning every 3 minutes, for 15 minutes until browned & tender.
2. add butter & sage, & cook for about 1 minute, until butter is beginning to brown. remove from heat & stir in lemon juice. season with salt & pepper, & serve.