Step 1

Preheat the oven to 425F and line a 9x13 sheet pan with parchment paper. (parchment paper is optional but it helps with cleanup.)

Step 2

Pile the chopped butternut squash on the sheet tray and drizzle the avocado oil on top.

Step 3

Season with salt and pepper.

Step 4

Use a large spoon or your hands to toss the butternut squash so the oil, salt and pepper coat the butternut squash evenly.

Step 5

Bake in the oven for 30 minutes or until fork tender.

Step 6

Add the butter to an 8 inch skillet over medium heat.

Step 7

Let it melt and add in the sage leaves. The sage leaves will start to fry and get crisp.

Step 8

Once the butter starts to brown, add in the walnuts.

Step 9

Continue to cook the butter and walnuts, swirling the pan, until the butter browns. This will take about 10-15 minutes.

Step 10

Spoon the butternut squash into a serving bowl and top with the brown butter walnuts. Top with the fried sage leaves for garnish.