Rustic Roasted Butternut Squash with Sage: Simple Recipe (Print Version)

Learn how to make rustic roasted butternut squash with sage. A simple recipe with warm, earthy flavors, perfect for any meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Butternut Squash Base

01 - 1 medium butternut squash (about 2-3 lbs), peeled, seeded, and cut into 1-inch cubes

→ Flavor Boosters

02 - 3 tbsp olive oil
03 - 6-8 fresh sage leaves, roughly chopped
04 - 3 cloves garlic, thinly sliced or minced

→ Essential Seasonings

05 - 1 tsp sea salt, or to taste
06 - 1/2 tsp freshly ground black pepper, or to taste

→ Optional Finishing Touches

07 - 1 tbsp maple syrup (for a sweeter glaze)
08 - 2 tbsp toasted pecans, chopped (for crunch)

# Instructions:

01 - First things first, let's get that butternut squash ready. Carefully peel it – a good vegetable peeler makes this so much easier, honestly. Then, slice it in half lengthwise and scoop out those stringy bits and seeds. I usually just use a spoon for this; it works a treat! Now, chop the squash into roughly 1-inch cubes. Try to keep them similar in size so they cook evenly. This is where I sometimes get a little messy, with squash bits everywhere, but it's all part of the fun, right?
02 - Once your squash is cubed, toss it into a large mixing bowl. Drizzle generously with olive oil – you want every piece lightly coated. Add your fresh sage leaves, sliced garlic, salt, and freshly ground black pepper. Now, get in there with your hands! Seriously, gently toss everything together until the squash is beautifully coated with all those amazing flavors. I always give it a good sniff at this point; the sage and garlic together? Divine!
03 - Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper – trust me, it makes cleanup a breeze! Spread the seasoned butternut squash in a single layer on the baking sheet. This part is crucial; don't overcrowd the pan, or your squash will steam instead of roast and get that lovely caramelized edge. I've made that mistake too many times, ending up with soggy squash. Give those cubes some space!
04 - Pop that baking sheet into your preheated oven. Roast for about 20-25 minutes, or until the squash is tender when pierced with a fork and has those gorgeous golden-brown, slightly crispy edges. Around the halfway mark, I usually give the pan a good shake or use a spatula to flip the squash pieces. This ensures even roasting and those delightful caramelized spots on all sides. The smell in your kitchen right now? Incredible!
05 - When the timer goes off, pull out the pan. Carefully grab a piece of roasted squash and give it a little taste test. Is it tender? Is it flavorful? Does it have that perfect roasted sweetness? If it needs a few more minutes for extra caramelization or tenderness, just pop it back in. Trust your instincts here; every oven is a little different, and you want it just right.
06 - Once your roasted squash is perfectly tender and golden, remove it from the oven. You can serve it straight from the pan, or transfer it to a pretty serving dish. Sometimes I add a tiny drizzle of maple syrup or a sprinkle of toasted pecans for an extra flourish, but it's honestly fantastic just as it is. The warm, earthy aroma of the sage and the sweetness of the squash will make your kitchen smell amazing, and you'll be so proud of this simple dish!

# Notes:

01 - Don't overcrowd the pan, honestly. That's how you get steamed squash, not roasted!
02 - You can chop the squash ahead of time and store it in an airtight container in the fridge for a day or two. Super handy for busy weeknights.
03 - No fresh sage? Dried works, but use about a third of the amount. I tried rosemary once, and it was... different.
04 - A sprinkle of toasted pecans or a drizzle of maple syrup at the end takes this roasted butternut squash to a whole new level.

# Equipment Needed:

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

# Nutrition (Per Serving):

Calories: 180 kcal
Total Fat: 10g
Total Carbohydrate: 25g
Protein: 2g

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