In the colorful world of seasonal cooking, few ingredients remind us of autumn quite like butternut squash. Today, we invite you to explore a recipe that reveals the simple beauty of Roasted Butternut Squash. This humble vegetable, with its bright orange color glistening with caramelized brown sugar, captures the essence of fall. Even my grandchildren will eat this vegetable.
Join us as we explore the simple steps to create roasted butternut squash that is bursting with the flavors of the season. This recipe will add a delightful addition to your table that captures the spirit of cozy evenings and hearty meals.
Roasted butternut squash seems to be a staple in my household every fall, and for good reason. It's easy to make and everyone loves it. So, go get the brown sugar and julienne some sage, and let's make some roasted butternut squash.
Roasted butternut squash is a terrific dish to serve for the holidays, or just a cozy night in.
- Butternut squash
- Olive oil
- Brown sugar
- Kosher salt
- Black pepper
- Vegetable oil
- Fresh sage
See recipe card for quantities.
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 Squash
Preheat the oven to 400°F. Place the cubed squash in a bowl and drizzle with olive oil. Sprinkle with brown sugar, salt, pepper and toss well. Cover a sheet pan with parchment paper or aluminum foil, spray it with a little cooking spray, and arrange the squash in a single layer on the pan. 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 over medium heat. 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.
Roasted butternut squash can certainly be made without the brown sugar. Although the caramelized coating does add a lot to this dish.
No special equipment was used in this recipe.
Store leftover roasted butternut squash in an airtight container in the refrigerator for up to 3 days.
Parchment paper works a bit better than aluminum foil on the sheet pan. Foil tends to tear when turning the squash over with a spatula. Parchment paper seems to hold up better and is not as prone to tearing.
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These are my favorite dishes to serve with this recipe.
Easy Roasted Butternut Squash
- 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
- Preheat the oven to 400°F.
- 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.