Sautéed Butternut Squash With Sage - cooking recipe

Ingredients

4 tbsp cold-pressed rapeseed oil
24 None fresh sage leaves, 8 leaves chopped, remainder left whole
3 1/2 tbsp butter
2 3/4 lb butternut squash, peeled, deseeded and cut into wedges

Preparation

Heat oil in a large frying pan and fry whole sage leaves for 1-2 mins, until crispy. Drain on paper towels. Melt butter then add squash and chopped sage and cook over low heat for 15-20 mins, until squash is tender. Serve with cooking fat poured over top and garnished with fried sage leaves.