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5
from
8
votes
Roasted Butternut Squash with Sage
Cubes of butternut squash roasted to perfection with olive oil, fresh sage and garlic. A healthy and delicious fall side that is naturally vegan and paleo.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Side
Cuisine:
American
Keyword:
Baked Butternut Squash, Roasted Butternut Squash
Servings:
6
servings
Calories:
100
calories
Author:
Alia Kay
Ingredients
1
medium butternut squash,
peeled, seeded, and cubed
2
tablespoons
olive oil
1 1/2
tablespoons
finely chopped fresh sage
2
cloves
garlic,
minced
US Customary
-
Metric
Instructions
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.
Notes
Leftovers can be stored in the fridge for up to five days or in the freezer for up to three months.
Nutrition
Calories:
100
calories
|
Carbohydrates:
15
g
|
Protein:
1
g
|
Fat:
4
g
|
Sodium:
5
mg
|
Potassium:
440
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
13315
IU
|
Vitamin C:
26.7
mg
|
Calcium:
70
mg
|
Iron:
1
mg