Sage & Butter Roasted Butternut Squash

by katerina on September 17, 2013

In our modern world the time when seasonal produce is absent seems to be getting smaller and smaller, but that doesn’t mean I am not still excited by the return of winter squash! And so, here is a super easy recipe that we just love.

Sage Squash Recipe

By roasting the squash at a hot temperature with lots of olive oil you get a nice caramelization on the squash, wonderfully finished with a bit of butter and sage.

Print Recipe

Sage & Butter Roasted Butternut Squash

(serves 2)

1 butternut squash
1 tablespoon olive oil
1 tablespoon butter
a dozen fresh sage leaves
salt and freshly ground pepper

1. Preheat oven to 400F.

2. Cut the squash in half lengthwise. Scoop out the seeds and discard. Rub the flesh of the squash with olive oil and place face down on a cookie sheet.

3. Roast for 60 minutes.

4. Flip the squash over and divide the butter and the sage leaves into the squash cavities. Place back in the oven for another 10 minutes.

5. Season generously with salt and freshly ground pepper and serve hot.

Prep Time: 5 minutes | Cooking Time: 70 minutes | Total Time:75 minutes
Calories(approximate per serving): 150

{ 4 comments… read them below or add one }

Gem September 17, 2013 at 5:00 pm

As you say, it is that time of year again. Another squash recipe is always welcome, but I rather need more “creative” offerings. My Butternuts run from just over 2 pounds to just under 7 pounds, and the freezer still has multiple containers of butternut soups. What AM I going to do with this plethora of Butternut?
Incidentally, this and similar recipes can be done on a (gas) grill. I start cut side down to get grill marks and some caramelization, then finish cut side up on the (so-called) warming rack with the cavity filled with butter or oil and something savory. Grill cook time tends to be a bit less than oven time. Since I’ve got sage that I’ll lose at first frost, I need to give this a try.


katerina September 24, 2013 at 11:10 pm

hmm. What about risotto? Or as a puree underneath salmon or trout?


Gem September 25, 2013 at 1:13 pm

Curiously, Jan came in with a butternut risotto recipe just the other day and may give it a go. I’ll ponder the purée.
I did the sage-butter thing last evening on a smallish squash. What a delight! The sage added just that extra touch of flavor without monopolizing the taste. It’s on the Keeper List.


katerina September 26, 2013 at 2:39 am

Cool! Thanks for the report.


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