ROASTED BUTTERNUT SQUASH ROUNDS WITH SAGE

4 butternut squash with long necks
1 tablespoon garlic oil*
25 to 30 fresh sage leaves, chopped (about 4 tablespoons)
Salt and pepper, to taste

Preheat oven to 400 degrees F.

Cut the squash at the base of the neck, reserving the bulbous part with the seeds for another dish. Remove the stem with a sharp knife. Remove the skin of the neck using a vegetable peeler or paring knife. Be sure to cut down far enough to expose the orange flesh, removing green striations that can make rounds tough. Cut into even 1/2-inch rounds.

Lay the squash slices on a baking sheet. Brush both sides of the slices with garlic oil and sprinkle with the sage and a little salt and pepper.

Roast 30 minutes, checking halfway through the cooking time. Use a spatula to loosen rounds, flip and cook 5 minutes longer, until the squash is tender and the color vibrant. Serve warm.

*TO MAKE GARLIC OIL:
Combine 1 tablespoon minced garlic and 1/2 cup extra-virgin olive oil. You can use it right away or let it steep 30 minutes to create a more intense garlic flavor. Strain out garlic before using.

MAKE AHEAD:
You can seed and slice squash a day before. Store rounds in a plastic zipper-top bag.

Makes 8 servings
Adapted from source: Everyday Greens by Annie Somerville