This Roasted Butternut Squash with Sage recipe features cubes of butternut squash cooked to perfection with olive oil, garlic and fresh sage. A healthy and delicious fall and winter side dish that is naturally gluten-free, paleo and vegan.
This simple, 4-ingredient side is perfect for Thanksgiving and the holidays. The star of this dish is butternut squash, which is a type of winter squash that is rich in fiber and vitamins A, C and E. It has a naturally sweet flavor that is enhanced when roasted. The savory, slightly peppery flavor of sage is the perfect herb to complement the sweet, nutty flavor of butternut squash. A bit of fresh garlic also balances the flavor of the squash very well.
While butternut squash is relatively straightforward to peel and cut, a vegetable peeler and well-sharpened knife will make peeling and chopping the squash less of a hassle. Simply use the knife to cut off the ends of the squash and then peel off the skin with the vegetable peeler. Then slice it lengthwise down the middle, scrape out the seeds and chop the flesh into approximately 1-inch cubes. You can also microwave the squash before you begin peeling to make the process easier. To do this, pierce the squash a few times with a fork and microwave it whole for 1 – 2 minutes. This helps loosen and soften the skin, making it easier to remove. However, if peeling and chopping isn’t your thing, you can also find pre-peeled and pre-chopped butternut squash in the produce aisle at your grocery store.
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- 1 medium butternut squash, peeled, seeded, and cubed
- 2 tablespoons extra-virgin olive oil
- 1 ½ tablespoons finely chopped fresh sage
- 2 cloves garlic, minced
Preheat oven to 400°F. Line a large baking sheet with parchment paper.
Combine all ingredients in a large mixing bowl. Season generously with salt and pepper and toss until squash is evenly coated.
Spread squash out in an even layer on the prepared baking sheet.
Roast for about 30 minutes, turning over halfway through baking time, until squash is fork tender. Serve warm.
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