Ingredients

3 tablespoons Land O Lakes® Butter

1 tablespoon vegetable oil

1/2 cup loosely packed sage leaves

2 1/2 pounds (4 cups) butternut squash, peeled, cubed

1/2 teaspoon salt

1 clove garlic, finely chopped

1/4 teaspoon pepper

Directions 

Heat 1 tablespoon butter and oil in 10-inch nonstick skillet over medium-high heat; add sage leaves in single layer.

Cook over low heat 1 minute or just until edges start to turn brown. Remove sage leaves from skillet with slotted spoon; drain on paper towels. Set skillet aside. 

Place squash into 3-quart saucepan; add 1 inch water and salt. Bring to a boil over medium-high heat. Cover; reduce heat to low. Cook 10-12 minutes or until squash is tender. Drain well. 

Add remaining 2 tablespoons butter to butter and oil in skillet. Cook over medium heat until melted; add garlic and pepper. Continue cooking 1-2 minutes or until garlic is tender. Pour garlic mixture over cooked squash; toss to coat. 

Crumble all but a few fried sage leaves just before serving; sprinkle over squash.

Garnish with whole sage leaves.