Roasted Butternut Squash with Sage

Roasted Butternut Squash

By Sally Cameron on October 15, 2013

featured, gluten-free, Side Dishes, thanksgiving, the daniel plan, vegan, vegetables, vegetarian,


Whole foods, prepared simply are tasty and healthy. Perfect for fall dinners, roasted butternut squash is peeled, diced and tossed with olive oil, salt, pepper, garlic and sage, then baked in the oven. Finish with a splash of Balsamic vinegar for a wonderful fall or Thanksgiving side dish. Don’t know how to handle a butternut squash? Read on and I’ll show you.

Roasted Butternut Squash Health Benefits

Packed with vitamins A, C, and B6, plus fiber and important minerals, butternut squash is a great choice for fall, winter, and holiday menus. And with that brilliant orange color, you know butternut squash is an outstanding source of antioxidant and offers anti-inflammatory benefits.

How to Handle Butternut Squash

With a funny shape, sort of like a fat, squat bowling pin, butternut squash can be a little intimidating to handle. But don’t be intimidated. I’ll show you how to cut one up, then roast it for a flavorful fall vegetable side dish you’ll love.

You’ll need a heavy, sharp 9″-10″ chefs knife to tackle this job. First, cut a thin slice off the top and bottom of the squash. Then cut the squash across where the neck area and bulb bottom come together. Next, use a vegetable peeler to peel the outer tough skin. An inexpensive Y-peeler works best for me

how to cut up butterut squash

how to cut up butternut squash

Stand the neck piece on end and slice it into 1″ wide slices or planks, then dice into approximately 1″ cubes. For the bulb base, cut it in half top to bottom and with a spoon, cleanly scoop out the fibrous seeds. Dice the bulb part as best you can into 1″ cubes.

Butternut Squash Process How-to 3

Get Ready to Roast

Place butternut squash cubes into a bowl and drizzle with olive oil, salt, pepper, garlic and fresh chopped sage leaves. Pour onto a rimmed baking sheet (half sheet size) and bake at 400° (204 C) for about 25 minutes, until tender when pierced with the top of a sharp knife. When it’s done, sprinkle with a little Balsamic vinegar or syrup if desired for extra flavor and a burnished color.

Roasted Butternut Squash

Other Helpful Links

Nutritional benefits of winter squash, from Worlds Healthiest Foods

Try this butternut-apple soup as an additional recipe


Leave a Comment
Madonna/aka/Ms. Lemon | October 15, 2013 at 11:01 pm

So good and healthy too.

Linda | November 13, 2013 at 12:45 pm

Hi Sally, just wanted to let you know I’ve already made this recipe twice and the family has inhaled them. They especially love how the sage gets crispy and have asked for me to add more. Guess I need to add that to the herb garden!!

    Sally | November 13, 2013 at 1:57 pm

    Thanks for letting me know Linda. Love to hear that, especially when the whole family enjoys a dish. They are so right on the sage. More is better!

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