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Butternut squash is one of the best fall side dishes to go on any holiday table, or even for a weeknight meal. So easy and healthy, this savory squash is a delicious vegetable side you’ll want to make again and again. The butternut squash caramelizes nicely when roasted, and it’s tossed with sage and normal everyday spices.
I love making butternut squash during the fall. It’s readily available and when roasted, it brings out its sweet profile. For those who are picky eaters just like my fiance, I will say that butternut squash tastes similar to sweet potato when roasted! This is how I got him to try it, and he likes it! This pairs well with sage and brown butter as a classic butternut squash dish, or you can make other dishes with butternut squash! It’s such a versatile veggie. Such recipes include Butternut Squash Soup, Butternut Squash Mac and Cheese, Butternut Squash Lasagna, and so on!
What to Serve with Butternut Squash:
Need some ideas for what to serve with the butternut squash? I have a few to share!
- Grilled chicken goes great with this squash. It’s a perfect low-carb meal by itself, or you can add another roasted vegetable to round it out.
- This butternut squash also goes great with pork tenderloin. You can pan fry some extra sage in olive oil until crispy, and crumble that over the pork.
- Serve this roasted squash on the side of a steak topped with chimichurri sauce.
- Feeling fishy? Then add this baked salmon to your plate alongside this squash dish.
- For a full-on vegetarian meal, add squash to a curry made with chickpeas or creamy alfredo pasta, or even avocado cream!
Do You Have to Cut Butternut Squash Before Cooking?
While you don’t need to cut and peel butternut squash, I would recommend it. In my opinion, I find it chewy and undesirable in texture. I’d rather eat the soft, delicious squash and not deal with picking hard squash skin out of your teeth.
However, you can eat the skin if you wish. The only difference is that you’ll have to increase the roasting time on the squash cubes to make sure the skin gets less tough and easier to eat. Sometimes the squash is coated in edible wax to keep it fresher for longer. You’ll want to try to get that wax off before cooking if it’s possible. There’s really no harm in eating it, though.
If you’re going to roast it whole with the skin on, you should cut it in half and use a spoon to scoop the seeds out, season, then roast flesh side up in a roasting pan or on a baking sheet.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Roasted Butternut Squash with Sage
Ingredients
- 3 lb butternut squash (peeled, seeded, and cut into 1/2-inch cubes)
- 1/4 cup olive oil, divided
- Salt and pepper, to taste
- 2 large garlic cloves, minced
- 3 tbsp finely chopped fresh sage
Instructions
- Preheat the oven to 450°F. Line a baking sheet with parchment paper, or spray the baking sheet lightly with cooking spray.
- In a medium bowl, toss the butternut squash cubes with 2 tablespoons olive oil, salt, pepper, and garlic. Spread out on the prepared baking sheet. Sprinkle the sage over the butternut squash evenly and drizzle the remaining oil. Roast for 35 to 45 minutes, until the squash is as tender as desired.
Notes:
*Add some goat cheese for a tangy flavor. (Also because goat cheese is amazing)
Nutrition Facts
Calories
258Fat (grams)
14Sat. Fat (grams)
2Carbs (grams)
36Fiber (grams)
11Net carbs
25Sugar (grams)
7Protein (grams)
3Sodium (milligrams)
88Cholesterol (grams)
0.00I did my best to research! Let me know if this is correct
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Miss Raven's Kitchen 
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