Roasted Butternut Squash with Sage

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This recipe has been featured in a post on The Recipe Girl blog: Roasted Butternut Squash w/ Garlic, Sage & Pine Nuts

Roasted Butternut Squash with Sage

One of my all-time favorite recipes. I eat this for lunch quite often...

Yield: 6 side dish servings

Prep Time:15 min

Cook Time:45 min


3 pounds butternut squash, peeled, seeded and cut into 1/2-inch cubes
2 Tablespoons olive oil, divided
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 large garlic cloves, minced
2 Tablespoons finely chopped fresh sage
1/3 cup pine nuts


1. Preheat oven to 450°F. Line baking sheet with parchment paper, or spray lightly with cooking spray.

2. In a medium bowl, toss butternut squash cubes with 1 1/2 Tablespoons olive oil, salt and pepper. Spread out on prepared baking sheet. Roast for 35 to 45 minutes, until squash is as tender as desired.

3. While squash is roasting, heat 1/2 Tablespoon olive oil in a small skillet. Add garlic, sage and pine nuts, and sauté until pine nuts are lightly browned. Remove from heat.

4. Scoop butternut squash into a large bowl. Scrape contents from the skillet onto the butternut squash and gently toss. Serve immediately.


*Add crumbled goat cheese on top for a little added yummy flavor.


Nutritional Information per serving:
Serving size: 1/6th of the recipe
Calories per serving: 195
Fat per serving: 9.88g
Saturated Fat per serving: 1g
Sugar per serving: 5.27g
Fiber per serving: 4.88g
Protein per serving: 3.39g
Carbohydrates per serving: 28g

WW POINTS per serving:
Points Plus Program: 6 Old Points Program: 5.5


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  • Kathy wrote:

    I absolutely adore this recipe!!! It’s become a Thanksgiving must-have for me. Everyone loves it and it’s so easy to make. My mouth waters just thinking about it. :0)

  • Lashavous Ashmon wrote:

    Is there anything I can sub fir pinenuts? They are sometimes hard to locate.

    • Lori Lange wrote:

      Well, you can always leave them out… or sub another nut that you like. Maybe pecans?

  • Ellen wrote:

    I made this dish for my bunko group and again for a group of relatives. Everyone loved it and wanted the recipe. Big time saver hint…some groceries like Trader Joe’s have the butternut squash already peeled and cubed. You might just need to cut the cubes into smaller pieces. This is the perfect side dish for a fall dinner party!

  • marilyn wrote:


  • mamafeelgood wrote:

    This recipe is awesome. I have linked it to facebook, sent it out via email, and told everyone that will listen to me about it.

  • Emma wrote:

    My husband refused to eat squash until he walked in the house and smelled this cooking. Now he LOVES it!! We never knew squash could be so amazingly delicious!!

  • PJB_Evanston wrote:

    We love the sage/pinenut/garlic combo. Adding the goat cheese is a big plus.Thanks for the tip on peeling the squash. (BTW, a blue cheese vinaigrette dressing is another way to dress up squash –a little crumbled bacon can added, as well!)

  • kristi wrote:

    My family loved this dish. Sage and butternut squash go so well together. This dish was simple to make (peeling the squash was tedious with my dated peeler) yet had a very complex taste to it. I made a lemon pepper pasta with garden sun dried tomatoes, crimini mushroom and parmesan tossed in olive oil. I decided to substitute the olive oil in the squash dish with butter. It all went together so nicely, thank you!

  • Sophie wrote:

    Your dish sings to me,…my friend!

    MMMMMMM,..I love very flavour in this divine dish!

  • Tracy wrote:

    So colorfully appetizing. My dad just dropped off a butternut squash for me from his garden, your post has me excited to use it up.