Crispy Roasted Butternut Squash with Sage & Garlic (Print Version)

Roasted Butternut Squash, a simple side that brings warmth and flavor to any meal. Learn my easy method for crispy, tender squash with sage and garlic.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 55 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Main Ingredients

01 - 1 medium butternut squash (about 2-3 lbs), peeled, seeded, and cut into 1-inch cubes
02 - 3 tablespoons olive oil
03 - 2 tablespoons maple syrup

→ Flavor Boosters

04 - 6-8 fresh sage leaves, roughly chopped
05 - 3-4 cloves garlic, smashed or thinly sliced
06 - ½ teaspoon salt, or to taste
07 - ¼ teaspoon black pepper, freshly ground, or to taste

→ Optional Garnishes

08 - Extra fresh sage for garnish
09 - A drizzle of extra maple syrup (optional)

# Instructions:

01 - First things first, get that butternut squash ready. Carefully peel it – I find a good sturdy vegetable peeler works best here. Then, slice it in half lengthwise, scoop out those stringy bits and seeds (you can roast the seeds later, by the way, for a crunchy snack!). Now, chop it into roughly 1-inch cubes. Try to keep them uniform, or you'll have some burnt and some raw pieces, and no one wants that, honestly. I've definitely had batches where I was too lazy, and it showed!
02 - Pop those beautiful squash cubes into a large bowl. Drizzle generously with olive oil, then add your fresh sage leaves (I like to roughly chop them, but whole small leaves work too), smashed garlic cloves, a good glug of maple syrup, and a generous sprinkle of salt and freshly ground black pepper. Now, get your hands in there! Toss everything together until every single piece of squash is coated. This is where the magic starts to happen; you can practically smell the flavors melding already.
03 - Line a large baking sheet with parchment paper – seriously, don't skip this, cleanup is so much easier! Spread the seasoned butternut squash in a single layer. Overcrowding the pan is a big no-no; it steams instead of roasts, and you won't get those lovely crispy edges we're aiming for. If you have too much, use two pans. Into a preheated 400°F (200°C) oven it goes! I usually set a timer for 20 minutes to start.
04 - After about 20 minutes, pull the baking sheet out. Carefully flip the squash pieces with a spatula. You should see some gorgeous browning on the bottoms! This step is crucial for even cooking and achieving that all-over crispiness. Pop it back into the oven for another 15-20 minutes, or until the squash is fork-tender and beautifully caramelized around the edges. Keep an eye on it; ovens vary, and I've definitely charred a batch by getting distracted.
05 - When you think it's done, grab a fork and poke a few pieces. They should be soft and yielding, with those lovely browned, slightly crisp edges. If they’re still a bit firm, give them another 5-10 minutes. Honestly, don't rush this part; a perfectly tender Roasted Butternut Squash is worth the wait. Sometimes I even sneak a piece right off the pan – don't tell anyone!
06 - Once it's cooked to perfection, transfer your Roasted Butternut Squash to a serving dish. The aroma filling your kitchen will be amazing – earthy, sweet, and garlicky. A final sprinkle of fresh sage or a tiny drizzle of extra maple syrup, if you're feeling fancy, can really elevate it. This dish is best served warm, honestly, right out of the oven, when those flavors are at their peak. It's truly a simple pleasure!

# Notes:

01 - Don't overcrowd the pan, seriously, it makes all the difference for crispy edges.
02 - Reheat leftovers in the oven, not the microwave, for the best texture.
03 - A pinch of smoked paprika adds an unexpected delicious depth.
04 - Crumble some goat cheese over it right before serving – trust me on this one!

# Equipment Needed:

01 - Vegetable peeler
02 - large mixing bowl
03 - large baking sheet
04 - parchment paper
05 - spatula

# Nutrition (Per Serving):

Calories: 180 kcal
Total Fat: 9g
Total Carbohydrate: 25g
Protein: 2g

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