Roasted Butternut Squash with Maple and Sage
Here's the skinny on our roasted butternut squash with maple and sage recipe: it's a simple but flavorful side dish that brings out the natural sweetness of the squash. The secret to getting that perfect caramelization is tossing the squash in a mixture of olive oil, maple syrup, fresh sage, salt, and pepper before roasting it in a hot oven. This creates a crispy exterior while keeping the inside tender and moist. The maple syrup adds a touch of sweetness that complements the earthy flavors of the squash and sage, while the fresh sage provides a subtle herbaceousness that really brings the dish together. Serve this roasted butternut squash with maple and sage as a side dish for your next roasted chicken or pork chop dinner, and you'll be the hero of the table.
In the annals of culinary history, the tale of roasted butternut squash with maple and sage is a relatively young one, its origins tracing back to the early 21st century. However, the dish's simplicity and deliciousness have quickly propelled it to the ranks of modern classics. The first recorded instance of roasted butternut squash with maple and sage appeared in a 2004 issue of the New York Times, where it was featured as a side dish for a roasted pork tenderloin. The recipe was an instant hit with readers, and it has since been featured in countless cookbooks and magazines. The popularity of roasted butternut squash with maple and sage is due in no small part to its versatility. It can be served as a side dish, a main course, or even a dessert. It is also a great way to use up leftover butternut squash. Butternut squash is a type of winter squash that is known for its sweet, nutty flavor. It is a good source of fiber, vitamin A, and vitamin C. When roasted, butternut squash becomes tender and caramelized, with a slightly smoky flavor. Maple syrup is a natural sweetener that is made from the sap of maple trees. It is a good source of antioxidants and minerals. Maple syrup adds a touch of sweetness and complexity to roasted butternut squash. Sage is a herb that is known for its earthy, slightly peppery flavor. It is a good source of vitamin K, vitamin A, and iron. Sage adds a touch of herbaceousness to roasted butternut squash, which helps to balance out the sweetness of the maple syrup. Roasted butternut squash with maple and sage is a delicious and versatile dish that is perfect for any occasion.
Roasted Butternut Squash with Maple and Sage Roasted Butternut Squash with Maple and Sage Roasted Butternut Squash with Maple and Sage Roasted Butternut Squash with Maple and Sage
Prep time: 10 | Cook time: 20 | Serves: 4
Ingredients
  • 1 pound pre-cut butternut squash
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1 tablespoon chopped fresh sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Toss the butternut squash, olive oil, maple syrup, sage, salt, and pepper in a large bowl.
  3. Spread the squash in a single layer on a baking sheet.
  4. Roast for 20-25 minutes, or until the squash is tender and browned.
  5. Serve immediately.
Why It Works
  • Roasting the butternut squash at a high temperature helps to caramelize the natural sugars in the squash, resulting in a sweet and slightly smoky flavor.
  • The addition of maple syrup adds a touch of sweetness and complexity to the roasted squash.
  • Fresh sage provides a subtle herbaceousness that balances out the sweetness of the maple syrup and adds a touch of complexity to the dish.