Roasted Butternut Squash and Sage
Roasted butternut squash is a fall classic, and for good reason. It's easy to make, delicious, and packed with nutrients. This version gets a boost of flavor from dried sage, which adds a warm, earthy note. The squash is roasted until tender and browned, and then served immediately. It's a perfect side dish for any fall meal.
Butternut squash is a member of the Cucurbitaceae family, which also includes pumpkins, zucchini, and cucumbers. It's a winter squash, which means it has a hard rind and a long shelf life. Butternut squash is native to North America, and it was first cultivated by Native Americans. The first European settlers to America brought butternut squash back to Europe, where it quickly became a popular food. Butternut squash is now grown all over the world, and it's a popular ingredient in both sweet and savory dishes.
Roasted Butternut Squash and Sage Roasted Butternut Squash and Sage Roasted Butternut Squash and Sage Roasted Butternut Squash and Sage
Prep time: 10 | Cook time: 25 | Serves: 4
Ingredients
  • 1 medium butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • 1 teaspoon dried sage
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Toss squash with olive oil, sage, salt, and pepper.
  3. Spread squash on a baking sheet and roast for 20-25 minutes, or until tender and browned.
  4. Serve immediately.
Why It Works
  • Roasting the squash brings out its natural sweetness and caramelizes its edges.
  • The dried sage adds a warm, earthy flavor to the squash.
  • The squash is roasted until tender and browned, which gives it a slightly crispy exterior and a soft, creamy interior.