Butternut Squash, Roasted w Sauteed Shitake Mushrooms and Fresh Sage

Preheat oven to 350. Toss squash w 1 T olive oil. Arrange squash on baking pan. Roast until fork tender, about 25-30 min. Add mushrooms, garlic and a pinch of salt and saute 4 min. Add sage leaves and continue sauteeing 2 min. Mix in squash. Continue to saute another minute. Season w pepper and serve warm garnished w cheese.

Butternut squash 3 c cubed 1/2 inch (1 lb)
EVOO 2 T
Shitake mushrooms 4 oz fresh, sliced
Garlic 2 cloves, minced
Sage 4 fresh leaves, chopped
​Parmesan cheese 1 T freshly grated