Baked But­ter­nut Squash with Sage

(serves 4)

2 small­ish but­ter­nut squashes
4 tbsps butter
4 tbsps brown sugar
driz­zle olive oil
16 sage leaves
sprin­kle sea salt

Heat oven to 400F, 200C. Line a cook­ie sheet or bak­ing sheet with foil. Cut each but­ter­nut squash in half length­ways and scoop out the seeds. In the cav­i­ty left behind the seeds, place 1 tbsp but­ter and 1 tbsp brown sug­ar. Driz­zle with olive oil, place 4 sage leaves on each squash half and sprin­kle with salt. Bake for at least 40 min­utes or until very soft. Lift out care­ful­ly because the squash may col­lapse, and mind the very hot but­ter-sug­ar mix­ture. Spoon the melt­ed sug­ar but­ter over the whole half squash and serve hot or warm.