Roasted Butternut Squash With Sage (Printable Version)

Sweet, caramelized butternut squash roasted to golden perfection with fragrant sage-infused olive oil drizzle. An elegant autumn side ready in 50 minutes.

# Ingredient List:

→ Vegetables

01 - 1 large butternut squash (about 2 lbs), peeled, seeded, and cut into 1-inch cubes

→ Oils & Fats

02 - 3 tablespoons extra-virgin olive oil (plus 2 tablespoons for sage drizzle)

→ Seasonings

03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper

→ Fresh Herbs

05 - 10 fresh sage leaves

→ Optional Garnish

06 - 2 tablespoons grated Parmesan cheese (omit for vegan)
07 - 1 tablespoon toasted pine nuts

# How to Make It:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the butternut squash cubes with 3 tablespoons olive oil, salt, and pepper until evenly coated.
03 - Spread the squash in a single layer on the prepared baking sheet. Roast for 30–35 minutes, flipping halfway through, until the edges are golden and the squash is tender.
04 - While the squash is roasting, heat 2 tablespoons olive oil in a small skillet over medium heat. Add sage leaves and fry until crisp, about 1–2 minutes. Use a slotted spoon to transfer sage to a paper towel; reserve the sage-infused oil.
05 - Arrange the roasted squash on a serving platter. Drizzle with the reserved sage oil and crumble the crispy sage leaves over the top. If desired, sprinkle with Parmesan and toasted pine nuts just before serving.

# Expert Advice:

01 -
  • The natural sweetness of squash meets earthy, crispy sage in a way that feels like something you would order at a restaurant but comes together with almost zero effort
  • That sage oil drizzle transforms simple roasted vegetables into something that makes people pause and take notice
02 -
  • Dont crowd your baking sheet or the squash will steam instead of roast, leaving you with mushy pieces instead of those crispy caramelized edges
  • Watch the sage leaves like a hawk in that hot oil, they go from perfect to burned in about 30 seconds flat
03 -
  • Cut your squash into uniform 1-inch cubes so everything roasts at the same rate, some pieces will not be burning while others are still hard
  • Let the squash rest for about 5 minutes after roasting before adding the final toppings so those caramelized edges have a chance to set up

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