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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 8 votes

Roasted Butternut Squash with Sage (Easy Recipe!)

This Roasted Butternut Squash with Sage recipe makes a simple and flavorful fall and winter side dish. It is also gluten-free, paleo, and vegan!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side
Cuisine: American
Keyword: Roasted Butternut Squash with Sage
Servings: 6 servings
Calories: 100calories
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
  • Salt and pepper
US Customary - Metric

Instructions

  • Preheat oven to 400°F. Line a large baking sheet with parchment paper.
  • Combine the squash, olive oil, sage, and garlic in a large mixing bowl.
  • Season generously with salt and pepper. Toss until squash is evenly coated.
  • Spread the squash out in an even layer on the prepared baking sheet.
  • Roast for about 30 minutes, turning over halfway through baking time, until the 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: 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