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+ servings

Bravado Spice Pineapple & Habanero sauced Butternut Squash with Fried Sage

Servings 4 People


  • 1 Whole Butternut squash (or 3 sweet potatoes) Peeled & Cubed
  • 1/4 cup Bravado Spice Co Pineapple & Habanero Hot Sauce
  • Salt, Pepper to Taste
  • 1 tsp Crushed red pepper
  • 1 TBSP Honey
  • 4 Leaves Sage
  • 1 TBSP Avocado or Coconut Oil (Recommended but any oil you prefer will do.)
  • 1/4 Cup Crumbled Goat Cheese


  • Preheat Oven to 375 degrees
    Peel and Cube Butternut Squash. Season with Salt, Pepper & Red Pepper.
  • Coat Squash in 1/4 cup Bravado Spice Co Pineapple Habanero Hot Sauce.
    Bake for 30 minutes.
  • Remove from oven; add 2 TBSP honey and stir.
    Cook for 20 minutes more or until done.
  • Place oil in small pan and heat. Lay sage leaves flat and cook until crisp. Remove & drain.
  • When squash is cooked though, stir and add to bowl. Garnish with goat cheese & sage.
    Serve warm.
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