Roasted Butternut Squash with Sage

Roasted Butternut Squash with Sage

One of my favorite fall and winter foods is butternut squash. It’s got such a lovely flavor and an even better texture. It brings to mind steamy soups, comforting raviolis, and even bread – but sometimes simpler is just as nice.

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I think the most difficult part of any butternut squash recipe is preparing the squash itself. If any of you have tips for simplifying the process, I am all ears. :)

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The process, as I do it now, consists of cutting both ends off of the squash, peeling it, cutting it in half, and then carefully, slowly cutting it into cubes. Frankly, it’s pretty tiring – my hands get sore after one squash! By squash two, I’m a little cranky.

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Enough of my whining – it’s really worth it once you bite into a moist, flavorful, yummy piece of butternut squash. Let’s get to cooking!

Roasted Butternut Squash with Sage
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Side
Serves: 4-6
Ingredients
  • 2 medium sized butternut squash, peeled and cubed
  • 8 Fresh sage leaves, minced
  • 6 tablespoons melted unsalted butter
  • ⅓ cup brown sugar
  • 1½ teaspoons salt
  • ½ teaspoon black pepper
Instructions
  1. Preheat the oven to 400 degrees.
  2. In a medium bowl, combine melted butter, minced sage, brown sugar, salt, and black pepper with the cubed butternut squash.
  3. Mix together until the squash is coated evenly.
  4. Spread onto a baking sheet - make sure the squash is only one layer deep, don't overlap pieces or they won't caramelize!
  5. Roast for about 50 minutes or until the squash is tender and has just started to caramelize.
  6. Serve & enjoy!

 

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Cat

Writer, Graphic Designer, General Creative at Wendt Creative
Cat loves to eat tasty homemade things, yet isn’t terribly fond of the process of making them. She prefers recipes that take shortcuts when possible – without compromising flavor. Her dog, Cheeto, likes stealing her creations from the dining room table.
She lives in the Bay Area and cites her diverse background as her biggest influence: her visual artist mom is half-Chinese, half-Greek, and from Hawai’i; her film-loving, world-music curating dad is from Montana; and she lived in both San Francisco, California and Great Falls, Montana while growing up. She loves at least a little bit about virtually everything (Pokémon Snap included) and aims to be a Jane of all trades. By day Cat is a writer and graphic designer.
She is also allergic to felines.
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