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.


Yields6 ServingsPrep Time10 minsCook Time20 minsDifficultyBeginner

Ingredients

 ½ butternut squash, peeled and diced into ½-inch cubes (about 3 cups)
 1 tbsp extra-virgin olive oil
 ½ tsp salt
 7 leaves fresh sage, choppedor 2 tbsp dried sage

Instructions

1

Preheat the oven to 400°F.

2

In a large bowl, combine the squash, olive oil, and salt until the squash is evenly coated. Stir in the sage.

3

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

Nutrition Facts

Serving Size ½ cup

Servings 6


Amount Per Serving
Calories 63
% Daily Value *
Total Fat 2.5g4%
Saturated Fat 0.4g2%
Trans Fat 0g
Cholesterol 0mg
Sodium 198mg9%
Total Carbohydrate 11g4%
Dietary Fiber 3g12%
Sugars 0g
Protein 1g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 ½ butternut squash, peeled and diced into ½-inch cubes (about 3 cups)
 1 tbsp extra-virgin olive oil
 ½ tsp salt
 7 leaves fresh sage, choppedor 2 tbsp dried sage

Directions

1

Preheat the oven to 400°F.

2

In a large bowl, combine the squash, olive oil, and salt until the squash is evenly coated. Stir in the sage.

3

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

Roasted Butternut Squash and Sage
No Comments Yet

Leave a Reply

Your email address will not be published.

Newsletter Signup

Stay connected!

Please wait...

Thank you for the sign up!

Login

Lost your password?