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.
For more simple side dish recipes, check out my Spicy Baked Sweet Potato Fries, Sautéed Mushrooms and Onions and Buttered Noodles.
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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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I love butterbut squash, I have it growing in my garden and love any recipe which uses it as an ingredient. So I am going to love to try out this as well and adding sage must give it such a fragrant flavour as well.
Thanks for the recipe and have a great weekend Alia
Hi Ashika! That’s so cool that you grow butternut squash in your garden! Anytime I want butternut squash I have to buy it from the store. Yeah sage goes so well with butternut squash, I think it’s probably the best herb to use with it. You are very welcome and I hope you have a great weekend too my dear! 🙂
prepping butternut squash is probably one of the scarier kitchen tasks in my mind, so i love the trick to microwave it for a bit to soften it! and it sounds so tasty with sage (:
Hey Heather! Totally, microwaving the butternut squash before peeling it really helps. You should definitely try it sometime! 🙂
Hey Alia…! i really enjoyed your recipe, this looks so yummy and delicious, am so glad like your photography. Thanks for sharing and keep shared your new amazing recipes….!
Hi Satyakam! Thanks so much! You are very welcome and I definitely will! Hope you have a great weekend! 🙂
This looks like a great vegetarian side dish for fall! It’s so simple and yet packed with flavor! thanks for the tip on microwaving it for easier peeling :).
Hey Deepika! Thank you!! ♥ Yes I love any recipe that is simple to make. You are very welcome! 🙂
Yum! My mouth is watering after seeing your recipe, Alia! Perfect combo of ingredients. Can I prepare this dish without garlic? 🙂
Thanks so much Agness! Yes, you absolutely can! Hope you have a lovely weekend! 🙂
Thank you for this recipe! I never know what to do with butternut squash haha but this recipe sounds delish!
Hi Faten! You’re very welcome!! Thanks so much! 🙂 I hope you get a chance to try it sometime!!