Roasted Squash with Almond Butter & Sage

Recipe thanks to Curtis Di Fede of The Charter Oak

Ingredients:
1 Large butter nut squash peeled and diced
¼ cup of olive oil
1/2 tablespoon of salt (squash)
2 cups toasted almonds
1 clove garlic
1 tablespoon of salt (almond butter)
1 cup extra virgin olive oil
8 leaves of sage
½ bunch of parsley finely chopped
½ teaspoon chili flake

Method:
Pre-heat an oven to 400 degrees. In a bowl mix your diced butter nut squash, olive oil, 8 sage leaves and salt. Place onto a baking sheet. I like to use olive oil to cook with and extra virgin olive oil to garnish/finish or in items that are not going to be cooked.

Place the squash into the oven and roast until caramelized, 10-13 minutes. In a food processor place the almonds in with the clove of garlic. Blend for 3-5 minutes or until the almonds are as smooth as possible without the oil. Once this is done add your olive oil and blend for 3 minutes. You should end up with a smooth textured almond butter. Set aside. After 10-15 minutes remove the butter nut squash from the oven and put into a bowl warm. Toss the butter nut squash with the parsley and chili flake. Remove the warm butter nut squash from the bowl onto a dish. Drizzle the almond butter over the butter nut squash and garnish with the sage leaves that was roasted with the squash.