Ingredients
2 pounds butternut squash {peeled, seeded, and cut into 1-inch cubes}
2 tbsp olive oil
1 tsp kosher salt
6 cloves garlic {peeled}
3 Tbsp SAUS® Do-Everything Sauce
½ cup chopped pistachios
Preparation
Preheat oven to 435 degrees F and place a rack on the lowest setting.
Combine squash, SAUS®, olive oil, parsley, salt, and garlic cloves in a bowl. Toss to coat.
Dump the bowl onto a rimmed baking sheet and spread the veggies around to give them space.
Bake for 15 minutes. Add pistachios, stir, and bake for another 8-12 minutes depending on your desired level of crisp. Serve fresh from the oven.
NOTES
Make sure the oven is fully preheated before you add the pan. The high heat helps to crisp them up without making them soggy.
Don’t overcrowd the pan with too many pieces as it will cause them to steam instead of caramelizing and roasting. Use a second pan if you need to cook a lot.
The recipe calls for kosher salt; not table salt. If you need to use table salt, reduce the measurement to 1/4 tsp.