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Close-up overhead view of a serving bowl of Roasted Butternut Squash with Sage on a grey background.
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5 from 7 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 Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side
Cuisine: American
Keyword: Baked Butternut Squash, Roasted Butternut Squash
Servings: 6 servings
Calories: 100kcal


  • 1 medium butternut squash, peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 1/2 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.


Calories: 100kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Sodium: 5mg | Potassium: 440mg | Fiber: 2g | Sugar: 2g | Vitamin A: 13315IU | Vitamin C: 26.7mg | Calcium: 70mg | Iron: 1mg