Ingredients 3 pounds squash, cut and seeded but skin left on, (Delicata, Kabocha and Butternut are great choices) 

2 tablespoons olive oil 

1 teaspoon salt 

½ teaspoon fresh black pepper 

3 ounces Kerrygold

Bell Pepper & Garden Herbs Butter Blends

Instructions:   

  1. Place a sheet pan in the oven and preheat to 425°F.  
  2. Put the cut squash in a large bowl. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat.  
  3. Place the squash cut side down on the preheated baking sheet and roast for 20 minutes or until squash is tender, flipping halfway through.   
  4. Remove squash from oven and place in a bowl. Add 2-3 ounces of Kerrygold® Bell Pepper and Garden Herb Butter blend and stir to combine.  
  5. Sprinkle with chopped sage leaves and serve immediately.  

Recipe by Garnish with Lemon.