Makes 6 Serving(s)
2 butternut squash, peeled, seeds removed and cut into ½” cubes
6-9 fresh sage leaves, chopped (sub 1 teaspoon dried or rubbed sage)
1 small package pecan pieces
½ package of Veggie Shreds Parm, Mozz, Romano Blend (or simply substitute the Veggie Slices with your favorite Galaxy product)
1 teaspoon minced garlic
2 teaspoons extra virgin olive oil
½ teaspoon kosher salt
1 pinch black pepper
Preheat oven to 350 degrees.
Place all ingredients into a medium sized bowl. Toss to incorporate. Line a sheet pan or cookie sheet with nonstick aluminum foil or parchment paper.
Place the squash mixture onto the sheet pan and place in the oven.
Bake for 25-30 minutes or until the squash is tender.
Chef’s Note: For added flavor, add dried cranberries to this dish.