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.


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. :)


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.


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
Cuisine: Side
Serves: 4-6
  • 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
  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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