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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: 100calories


  • 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.


Leftovers can be stored in the fridge for up to five days or in the freezer for up to three months.


Calories: 100calories | 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