Butternut Squash Stacks with Honey and Sage

Sliced butternut squash is coated in a honey butter with sage and garlic and then stacked and roasted. A wonderful seasonal Thanksgiving recipe!

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Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: stacks (3 servings)

Calories: 235kcal

Preheat the oven to 400F / 200c.
Using a sharp knife, cut the neck (the thinner longer part of the squash) away from the bulbous end that contains the seeds. Discard the part the holds the seeds.
Use a vegetable peeler to remove the skin on the neck of the butternut squash.
Slice the flesh into rounds, they don't have to be too thin, about ⅛ inch. Check that the rounds will fit into your muffin pan and trim if needed. Place the rounds in a large bowl.
Add the butter, honey, sage, garlic and salt and pepper to a small pot. Place on a low heat on the stovetop and melt together.
Pour the honey butter over the butternut squash and gently mix together so that the slices are all coated.
Use your hands to stack the squash in the muffin tin. Spoon any remaining honey butter over the top.
Place in the preheated oven and roast for 20 to 25 minutes until soft. Use a fork to test the donenes.
Let sit for 5 to 10 minutes before serving. I like to place two stacks on top of each other for each person.

Pick a butternut squash that has a long neck so that you can easily cut the round slices.

Once cooked, let the stacks sit in the muffin tin for 5 or 10 minutes before serving.

Nutritional values are an estimate only.