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–+ servings
Roasted butternut squash with sage.

Easy Roasted Butternut Squash Recipe

5 from 1 vote
This is a favorite fall vegetable and is so easy to make.
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Prep Time 15 minutes
Cook Time 1 hour
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 683
Ingredients Method Nutrition Notes

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

Method
 

  1. Preheat the oven to 400°F.
  2. 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.
  3. Roast for 30 - 40 minutes, until the squash is tender and begins to brown. Turn once during cooking with a spatula.
  4. 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).
  5. Sprinkle the fried sage over the roasted squash and serve.

Nutrition

Serving: 8ozCalories: 683kcalCarbohydrates: 24gProtein: 2gFat: 67gSaturated Fat: 6gPolyunsaturated Fat: 17gMonounsaturated Fat: 43gTrans Fat: 0.2gSodium: 1171mgPotassium: 676mgFiber: 4gSugar: 6gVitamin A: 19934IUVitamin C: 39mgCalcium: 105mgIron: 2mg

Notes

You can use fresh butternut squash if you feel like wrestling with it.  They are difficult to peel and cut.  The frozen variety works quite well.

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