Roasted Butternut Squash with Sage and Seeds

Roasted Butternut Squash with Sage and Seeds

45 mins
easy
4 servings

A simple and delicious roasted butternut squash recipe, perfect for fall. This recipe highlights the natural sweetness of the squash with aromatic herbs and seeds.

Fall RecipesRoasted SquashVegetarian

Equipment Needed

  • Baking sheet
  • Cutting board
  • Knife

Ingredients

  • 700.00 gButternut Squash(Medium-sized butternut squash)
  • 2.00 tbspOlive Oil(Extra virgin olive oil)
  • 10.00 leavesFresh Sage(Fresh sage leaves, roughly chopped)
  • 1.00 tbspPumpkin Seeds(Toasted pumpkin seeds)
  • 1.00 tspSalt(Kosher salt)
  • 0.50 tspBlack Pepper(Freshly ground black pepper)

Instructions

1

Preheat oven to 400°F (200°C).

Estimated time: 5 minutes

2

Halve the butternut squash lengthwise, remove seeds, and cut into 1-inch thick slices.

Estimated time: 5 minutes

3

Drizzle olive oil over the squash slices, season with salt and pepper.

Estimated time: 3 minutes

4

Arrange squash slices in a single layer on a baking sheet lined with parchment paper.

Estimated time: 3 minutes

5

Sprinkle with fresh sage leaves and pumpkin seeds.

Estimated time: 2 minutes

6

Roast for 25-30 minutes, or until tender and slightly caramelized.

Estimated time: 25 minutes

7

Let cool slightly before serving.

Estimated time: 5 minutes

8

Serve warm or at room temperature.

Estimated time: 1 minutes

9

Garnish with extra sage leaves, if desired.

Estimated time: 1 minutes

10

Enjoy!

Estimated time: 1 minutes