Maple and Sage Roasted Butternut Squash

I have not posted in many months. Studying for the licensing exam in psychology is a full time job on top of my full time job. I am still cooking, but finding it difficult to blog about it. Here is a simple roasted squash that I had at my cousin Sarah's house. It is an Ina Garten recipe and just delicious.

Roasted Butternut Squash

1 butternut squash
1 head of garlic (take the head apart so that there are many cloves, but leave the cloves whole and unpeeled)
16 sage leaves (left whole)
2 T of EVOO
2 T of real maple syrup
1/4 pound of chopped bacon or pancetta

Preheat oven to 400

1) cut up squash into bite sized pieces
2) place squash on a cookie sheet (foiled lined may be a good idea)
3) toss with EVOO and liberal amounts of salt and pepper
4) drizzle maple syrup over the squash and toss
5) scatter whole garlic cloves over the top and mix around
6) roast for 20 minutes
7) after 20 minutes, scatter the sage and bacon
8) roast for 20 to 30 more minutes
9) the squash should be soft and caramelized

This is the best squash ever. Try it now. For a vegetarian version, omit the bacon, but it won't be as good. If omitting bacon, maybe place some pats of butter over the top.

Enjoy!