Roasted Butternut Squash with Sage

This post may contain affiliate links.

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

roasted butternut squash with garlic sage and pine nuts

This is one of those wonderful vegetable side dishes that you can actually make for lunch and enjoy it. The butternut squash caramelizes nicely when roasted, and it’s tossed with  pan-fried sage, garlic and pine nuts. The result is a delicious combination for roasted butternut squash.

Hot tip:

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

butternut squash cut in half

How to make Roasted Butternut Squash:

Cut the butternut squash in half directly down the middle lengthwise. It’s going to be rather tough to do since butternut squash is so hard to cut into. Use your sharpest knife and be careful (this is the hardest part). Scoop out the seeds and stringy stuff with a large tablespoon, and throw those away.

peeling butternut squash

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).

chopping butternut squash on cutting board

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.

chopped butternut squash in white bowl

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.

roasted butternut squash

Spread it out on a baking sheet and roast it in the oven until it’s tender and slightly caramelized.

sage and pine nuts in a skillet

While the squash is roasting, sauté garlic, freshly chopped sage and pine nuts in a little bit of olive oil.

roasted butternut squash with sage and pine nuts

Toss the sautéed goodies with the roasted butternut squash, and your dish is complete!

Here are a few more roasted vegetables you might like to try:

roasted butternut squash with garlic sage and pine nuts
Print Pin
Save Recipe

Roasted Butternut Squash with Garlic, Sage and Pine Nuts

A totally amazing tasting fall-themed side dish!
3 3 3
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6 servings
Calories 199kcal
Course Side Dish
Cuisine American
Keyword butternut squash, garlic, pine nuts, roasted, sage

Ingredients

  • 3 pounds butternut squash (peeled, seeded and cut into ½-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

Instructions

  • Preheat the oven to 450°F. Line a baking sheet with parchment paper, or spray lightly with cooking spray.
  • In a medium bowl, toss the butternut squash cubes with 1½ tablespoons olive oil, salt and pepper. Spread out on the prepared baking sheet. Roast for 35 to 45 minutes, until the squash is as tender as desired.
  • While the squash is roasting, heat ½ tablespoon olive oil in a small skillet. Add the garlic, sage and pine nuts, and sauté until the pine nuts are lightly browned. Remove from heat.
  • Scoop the butternut squash into a large bowl. Scrape the contents from the skillet onto the butternut squash and gently toss. Serve immediately.

Notes

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

Nutrition

Serving: 1serving | Calories: 199kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 397mg | Potassium: 852mg | Fiber: 5g | Sugar: 5g | Vitamin A: 24108IU | Vitamin C: 48mg | Calcium: 124mg | Iron: 2mg | Blue WW Smartpoints: 3 | Green WW Smartpoints: 3 | Purple WW Smartpoints: 3

 

More Butternut Squash Recipes...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate This Recipe




Comments

  • Judy Boyd wrote:

    I’ve not yet tried it as I”ve just found it but, I am going to try it with pumpkin.

  • 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:

    great!!!

  • 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!

  • 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.