|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 41g||15%|
|Dietary Fiber 12g||42%|
|Total Sugars 9g|
|Vitamin C 54mg||270%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Roasted butternut squash is a classic fall side dish. When autumn rolls around, there are several foods that make an appearance in the supermarket letting us know that fall is here—and butternut squash is one of them. This type of winter squash is quite versatile, as it can be eaten as is, or turned into soups, ravioli fillings, and added to risotto, just to name a few recipes. Roasting this orange-fleshed vegetable brings out its nuttiness and sweetness, and when combined with onions and sage, becomes a quintessential cold-weather side dish.
This recipe is easy to put together; simply toss cubes of the squash with olive oil, sage, and chopped onions and roast until tender and caramelized. The onions add a nice flavor and texture, but if you like, they can be left out. The most effort required for this recipe is peeling, removing the seeds, and cutting the butternut squash into cubes.
This flavorful roasted butternut squash is perfect on the holiday table, but can also be enjoyed as a side dish with just about any entree, such as grilled steak, roasted chicken, prime rib, or leg of lamb; it is also an ideal recipe to add to a vegetarian or vegan spread.
1 medium butternut squash, about 3 pounds
2 medium onions, cut into 1-inch chunks
2 tablespoons extra-virgin olive oil
1/4 teaspoon freshly ground black pepper
2 teaspoons dried sage
Kosher salt, to taste
Steps to Make It
Gather the ingredients. Preheat the oven to 400 F.
Line a large baking pan or roasting pan with aluminum foil. Lightly oil the foil or spray with nonstick cooking spray.
With a vegetable peeler or Y-peeler, remove the skin from the squash. Slice in half lengthwise and scoop out the seeds. Cut the squash into 1-inch cubes.
In a large bowl, toss the squash and onion chunks with the olive oil, pepper, and sage. Arrange on the prepared baking sheet. Sprinkle with salt to taste.
Roast for 30 to 40 minutes, turning occasionally, or until the squash is tender and lightly browned.
Check for seasoning and add salt and pepper if needed.
Serve hot and enjoy.
A good tool to use to remove the seeds from the butternut squash is an ice cream scooper; it makes the process quick and easy and leaves the flesh intact.
- This recipe works with similar winter squash as well, such as acorn, Hubbard, buttercup, or Delicata. Use in place of or combine with the butternut squash.
- Add 2 tablespoons of maple syrup to the squash along with the olive oil and seasonings. Toss and roast as directed.
- Instead of dried sage, you can use fresh; you will need around 12 fresh sage leaves. Simply toss with the squash, onion, oil, and seasonings, and cook as directed; the leaves will add flavor and become nice and crispy.