Roasted squash embodies the essence of winter meals and could be the perfect solution if you were searching for a plant-based holiday side dish.  Consider this simple recipe a base for a more-dressed up roasted squash and sage dish; consider adding caramelized onions, dried cranberries, and toasted pine nuts for a more lavish holiday spread.


  • ½ butternut squash, peeled and diced into 1⁄2-inch cubes (about 3 cups)
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon salt
  • 5-7 leaves fresh sage, chopped (or 2 tablespoons dried sage)


  • Preheat the oven to 400°F. In a large bowl, combine the squash, olive oil, and salt until the squash is evenly coated. Stir in the sage.
  • Transfer the squash to a nonstick roasting pan and bake in the oven until the squash is tender and lightly browned, about 20 minutes.

Ready in about 30 minutes
Makes 4-6 side servings

About the Author

Jonathan Ewald

“If man thinks about his physical or moral state he usually discovers that he is ill.” – Johann Wolfgang von Goethe

Leave a Reply

Your email address will not be published. Required fields are marked *