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.
Oftentimes the simplest dishes are the best. Here sweet and creamy butternut squash combines with a handful of ingredients to create an easy fall side.
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.
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.
How to make sage roasted butternut squash:
- 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.
More squash recipes to try:
Sage roasted butternut squash is an easy but elegant side
that’s great for both everyday meals and special holiday dinners.
- 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
- 1/8th 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
- 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.
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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Amount 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.