-Cut 1 red Kuri Squash in half through the middle (the short way).

-Scoop out the seeds, then cut each half into fourths and then peel each piece.

-Cut the squash into 1-inch cubes.

-Toss the squash cubes with 3-4 TBS extra virgin olive oil.

-Toss with 4 TBS chopped sage and a bunch of sea salt.

-Put 1-2 TBS olive oil on a rimmed baking sheet and spread the squash out so that it is not touching.

-Bake at 325 for about 45-50 minutes until brown and crispy.

-Sprinkle with more sea salt before serving.