– butternut squash (½-inch cubes, can be purchased precut) – small yellow onion, skin removed and cut into large chunks – 3 small garlic cloves, skin removed (or 2 large ones) – sage leaves – coconut oil or vegan butter – extra-virgin olive oil – Himalayan salt – black pepper
In a small saucepan, add the coconut oil, olive oil, and sage leaves. Heat on low for about 3 minutes or until fragrant. Turn the heat off, remove and discard the leaves, and let it cool slightly.
Add the butternut squash, onion, and garlic to the prepared baking pan and spread evenly on the pan so the vegetables do not overlap. Spray lightly with cooking oil. Bake at 400 degrees F for about 25 minutes until roasted and lightly golden.
Once done remove the vegetables from the oven. Add the roasted vegetables and sage oil to a blender or food processor and blend until smooth to make the sauce.