Sage roasted butternut squash is an easy but elegant side that’s great for both everyday meals and special holiday dinners.
While each season has its own particular stars (like asparagus in spring and watermelon in summer), it’s undoubtedly all the wonderful varieties of winter squash that reign supreme in autumn. Hearty and versatile, squash carries us through the holidays and into the winter, and one of my favorite varieties this time of year is butternut squash.
From curries to casseroles and even muffins, there are so many ways to prepare and enjoy butternut squash, but one of the easiest ways is to roast it. Roasting wedges of butternut squash requires little to no effort yet makes an elegant addition to any meal whether that’s a weeknight dinner or a special occasion. There’s no tedious peeling or dicing involved and the oven does most of the work so it’s a mainly hands off dish. The wedges can also be prepared ahead of time then simply tossed with the oil and seasonings before heading off to the oven.
Sweet and creamy butternut squash combines with a handful of ingredients to create an easy fall side. Roasting the squash creates a golden and caramelized exterior with a buttery, tender interior. Nutmeg, fresh sage, toasted walnuts and a sprinkle of coconut sugar add a sweet and savory combination of flavors that fits in perfectly with traditional fall dishes, making it a natural addition to your holiday meal. Here's what you'll need:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Butternut Squash - Choose a small to medium butternut squash.
- Olive Oil - Use your favorite extra-virgin olive oil for roasting.
- Nutmeg - If you can, buy whole nutmeg and grate on a microplane for the best flavor.
- Sage - Fresh sage leaves are both chopped and used whole as a garnish for maximum flavor.
- Coconut Sugar - The coconut sugar caramelizes in the heat of the oven and creates a nice glaze for the butternut squash wedges. You could also use maple sugar if you'd prefer.
- Walnuts - You'll need raw walnuts for this as they will toast in the oven.
How to Make Sage Roasted Butternut Squash:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- The first step is cutting the squash into wedges. You’ll need a good sharp chef’s knife and a sturdy cutting board that doesn’t slide around. Start by cutting the squash in half, using a rocking motion as you go, then cut each half into another 2 or 3 pieces depending on how big your squash is.
- Once the wedges are cut you can wrap them and store them in the refrigerator until needed.
- When you are ready to roast simply toss the wedges with the olive oil, nutmeg and sage and season with salt and pepper before placing them in the oven to roast.
- When the wedges are almost done, you’ll sprinkle them with a little coconut sugar to create a bit of a glaze and some chopped walnuts which will toast alongside.
What you end up with are velvety tender, caramelized wedges that make a deliciously seasonal side.
Sage Roasted Butternut Squash
Sage roasted butternut squash is an easy but elegant side
that’s great for both everyday meals and special holiday dinners.
Ingredients
- 1 small to medium butternut squash (about 2 lbs)
- 2 Tablespoons/30ml extra-virgin olive oil
- ¼ teaspoon grated nutmeg
- ½ teaspoon fine sea salt
- ⅛th teaspoon fresh ground black pepper
- 1 Tablespoon chopped fresh sage leaves (plus a few more whole leaves to top)
- 2 Tablespoons/24g coconut sugar
- 2 Tablespoons/30g walnuts, finely chopped
Instructions
- Preheat oven to 425°F.
- Using a large sturdy knife, cut butternut squash in half lengthwise. Scoop out seeds with a spoon
and discard or save for later to roast if desired. Place halved sides down on cutting board and cut each half into 2 to 3 wedges. - Toss the squash wedges with the oil, nutmeg, salt, pepper and sage (both chopped and whole) until well coated. Arrange flesh-side up on parchment-lined baking sheet with the sage leaves touching the wedges.
- Bake for about 50-60 minutes or until the flesh is easily pierced with a knife. Sprinkle coconut sugar and chopped walnuts over squash and return to the oven for another 8-10 minutes or until wedges are golden and caramelized around the edges and the walnuts are toasted.
- Serve warm.
Notes
Butternut squash wedges can be cut ahead of time, wrapped in parchment and refrigerated until needed.
Leftover wedges can be re-heated in a 350 degree F oven the next day.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 192Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 178mgCarbohydrates: 13gFiber: 2gSugar: 9gProtein: 2g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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