Tender Roasted Butternut Squash with Sage (Print Version)

Simple Roasted Butternut Squash with Sage. Learn my family's favorite recipe for tender, caramelized squash, perfect for any meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4-6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Butternut Squash Base

01 - Butternut Squash (medium, about 2-3 lbs)

→ Oil & Seasoning

02 - Olive Oil (2-3 tablespoons)
03 - Garlic (2 cloves, minced)
04 - Maple Syrup (1-2 tablespoons, pure maple)
05 - Sea Salt (to taste)
06 - Black Pepper (freshly ground, to taste)

→ Aromatic Herbs & Flavor

07 - Fresh Sage (8-10 large leaves, roughly chopped)

→ Optional Finishing Touches

08 - Red Pepper Flakes (1/4 teaspoon, optional)

# Instructions:

01 - First things first, tackle that butternut squash. Peeling can be a bit of a challenge, honestly. I usually use a sturdy vegetable peeler, then carefully cut the squash in half lengthwise. Scoop out the seeds and stringy bits – I use an ice cream scoop for this, it works surprisingly well! Then, chop it into roughly 1-inch cubes. Try to keep them even so they cook at the same rate. This is where I sometimes get a bit messy, squash bits everywhere!
02 - In a large bowl, combine your cubed butternut squash with the olive oil, minced garlic, maple syrup, salt, pepper, and those optional red pepper flakes. Toss it all together with your hands, making sure every single cube gets a nice, even coating. This is where the magic starts to happen, you can already smell the potential! I've definitely under-seasoned before and had to add more halfway through, so be generous here.
03 - Now, scatter your roughly chopped fresh sage leaves over the squash mixture. Give it another gentle toss. Don't worry if some leaves break; the flavor will still infuse beautifully. The aroma of the fresh sage is just incredible at this point, really makes you feel like autumn is in the air. This step is crucial for that signature roasted butternut squash with sage flavor.
04 - Pour the seasoned squash onto a large baking sheet. Make sure it's spread out in a single layer, not crowded. If your pan is too full, the squash will steam instead of roast, and we want those lovely caramelized, slightly crispy edges! I've made the mistake of overcrowding a pan countless times, leading to mushy squash. Use two pans if you need to, it's worth it.
05 - Pop that baking sheet into your preheated oven at 400°F (200°C). Roast for about 25-30 minutes, giving it a good stir halfway through. Keep an eye on it – you're looking for tender squash with beautiful browned, caramelized spots. The smell at this stage is absolutely intoxicating, a warm, sweet, and savory blend that fills the whole house.
06 - Once the squash is tender and beautifully caramelized, pull it out of the oven. Give it a quick taste and adjust the seasoning if needed. Sometimes I add a tiny bit more salt or a drizzle of maple syrup right at the end. Transfer it to a serving dish, and admire your handiwork. It should look vibrant, smell amazing, and taste like pure comfort. This dish is truly a delight!

# Notes:

01 - Don't overcrowd the baking sheet! Seriously, that's the number one mistake for mushy squash. Give those cubes space to breathe and caramelize.
02 - Fresh sage really makes a huge difference. Dried is fine, but if you can get fresh, do it. The aroma and flavor are just miles apart.
03 - Taste, taste, taste! Especially for salt and sweetness. What's perfect for me might be different for you, so adjust to your liking before serving.
04 - For a truly elegant presentation, sprinkle with flaky sea salt and a few extra fresh sage leaves just before serving.

# Equipment Needed:

01 - Large mixing bowl
02 - Vegetable peeler
03 - Sharp knife
04 - Cutting board
05 - Large baking sheet
06 - Ice cream scoop (optional)

# Nutrition (Per Serving):

Calories: 180
Total Fat: 8g
Total Carbohydrate: 27g
Protein: 2g

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