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.
Servings: 6 servings
- 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