Roasted Butternut Squash with Garlic, Sage and Pine Nuts

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Here’s a great recipe for my favorite fall vegetable: Roasted Butternut Squash with Garlic, Sage & Pine Nuts.

Here’s the How-To:
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Cut the butternut squash in half directly down the middle lengthwise. It’s gonna be kinda tough to do… use your sharpest knife and be careful (this is the hardest part). Scoop out the seeds and stringy stuff with a large Tablespoon.
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Cut off the ends.  Use a peeler to peel the exterior skin off of each half of the butternut squash. Peel it down until you see orange (that’s the good stuff).
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Get out that sharp knife again and cut 1/2-inch strips down the length of the squash. Then cut crosswise to make a whole bunch of chunks.
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Scrape all of those perfect, beautiful, orange cubes into a medium bowl, and measure out some olive oil, kosher salt and pepper. Toss it until it’s all nicely coated.
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Spread it out on a baking sheet and roast it in the oven until it’s tender and slightly caramelized.
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While the squash is a-roastin’, saute garlic, fresh chopped sage and pine nuts in a little bit of olive oil.
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Toss the sauteed goodies with the roasted squash and your dish is complete!

Psssst…. secret tip: If you’re a fan of goat cheese, it’s fabulous sprinkled on top. (Thank me later).

I made this dish last week and had it for lunch three days in a row (with the goat cheese). And now I’m craving it again.  It’s good stuff.

This recipe can be found here: Roasted Butternut Squash with Sage

Lori Lange of Recipe Girl

Meet The Author: Lori Lange

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Comments

  • LC wrote:

    A friend made this and I wanted to eat the whole bowl ( but didn’t) it was that yummy!

  • Lady Amalthea wrote:

    Sounds divine! Probably also good with pistachios instead of the pine nuts. I have some frozen butternut squash puree I may heat up with the sauteed garlic, sage and pine nuts (or pistachios) on top.

  • nancy wrote:

    Sounds delicious! How many people does this recipe serve at a Thanksgiving dinner with lots of trimmings?

  • Jen G. wrote:

    Thank you for this great step-by-step tutorial. Your pictures actually made me want to try this recipe and gave me a great new way of prepping squash. And what I love most about your format is that anyone could follow this recipe because of your detailed photographs including children and people who don’t speak English. Again, thanks for sharing your knowledge with the WORLD wide web.

    • Lori Lange wrote:

      @Jen G., You’re very welcome 🙂 Glad it was helpful!

  • Krista wrote:

    I have never liked butternut squash, but this looked so good that I think I need to give it a second chance. Really, as soon as you said it was great with goat cheese on top you convinced me! Great photos!

  • daphnec wrote:

    The pictures are awesome, and really helpful.

  • Ali s wrote:

    Do you think Cilantro would work, in place of sage, in this recipe? (not fried, natch, but added at the end, fresh)

    • Lori Lange wrote:

      Ali- not sure about cilantro… maybe, if you’re a big fan of the stuff. If you try it, please let me know how it went!