A Terrific Fall Vegetable Dish
Roasted butternut squash is one of those easy-to-make fall favorite vegetables. Caramelized with brown sugar and topped with julienned sage. So good!
Roasted butternut squash seems to be a staple in my household every fall. Its bright orange color is glistening with a bit of caramelized brown sugar. Even my grandchildren will eat this dish.
Need a Workout?
If so, it's time to peel a butternut squash. The skin is definitely tough. A sharp potato peeler will do the job, so will a sharp chef's knife. After the squash has been peeled, cut it in half lengthwise and scoop out and discard the seeds and stringy stuff. Cut the squash into 1" cubes.
Roast the Cubed Butternut Squash
Place the squash in a bowl and drizzle with olive oil. Sprinkle with brown sugar, salt, pepper and toss well. Place the squash on a foil-cover sheet pan that has been sprayed with cooking spray and arrange in a single layer. Roast for 30 - 40 minutes, until the squash is tender and begins to brown. Turn once during cooking with a spatula.
While the butternut squash is roasting, heat the canola oil in a shallow pan. Lightly fry the julienned sage in the hot oil until just beginning to crisp up (about 10 - 15 seconds). Sprinkle the fried sage over the roasted squash and serve.
Other Favorite Side Dishes
- Corn Ribs
- Texas Style Creamed Corn with Poblano Peppers
- Creamed Corn Without Cream
- Barbecue Baked Beans
- Kosher Dill Pickles
Click here to watch a YouTube video on making roasted Brussels sprouts in a wood-fire oven
Easy Roasted Butternut Squash
Ingredients
- 1 butternut squash peeled, seeded and cut into 1" pieces
- 3 tbs olive oil
- 2 teaspoon brown sugar
- 2 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
- 1 cup canola oil
- 1 tbs fresh sage julienned
Instructions
- Place the squash in a bowl and drizzle with olive oil. Sprinkle with brown sugar, salt, pepper and toss well. Place the squash on a foil-cover sheet pan that has been sprayed with cooking spray and arrange in a single layer.
- Roast for 30 - 40 minutes, until the squash is tender and begins to brown. Turn once during cooking with a spatula.
- While the squash is roasting, heat the canola oil in a shallow pan. Lightly fry the julienned sage in the hot oil until just beginning to crisp up (about 10 - 15 seconds).
- Sprinkle the fried sage over the roasted squash and serve.
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