Roasted Butternut Squash and Sage

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.

Ingredients

Quantity Unit Name Link Alternatives
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)

Instructions

  1. 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.
  2. Transfer the squash to a nonstick roasting pan and bake in the oven until the squash is tender and lightly browned, about 20 minutes.

Prep Time: 30 minutes
Serving Size: 4-6 side servings
Jonathan Ewald
Jonathan Ewald

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

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