Roasted Butternut Squash Salad
4 cups peeled butternut squash, diced into 1 inch chunks
3 tablespoons extra virgin olive oil
3 sage leaves, chopped
Salt and pepper
2 tablespoons sherry vinegar
3 tablespoons red onion, minced
Preheat oven to 425°F. Toss squash with the oil, sage, and salt and pepper and place on a single layer on a baking sheet. Roast for 13 minutes until the squash is tender. Allow to cool, then toss with the onion and vinegar, serving while still warm.