
Roasted Butternut Squash with Sage and Seeds
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.
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
Preheat oven to 400°F (200°C).
Estimated time: 5 minutes
Halve the butternut squash lengthwise, remove seeds, and cut into 1-inch thick slices.
Estimated time: 5 minutes
Drizzle olive oil over the squash slices, season with salt and pepper.
Estimated time: 3 minutes
Arrange squash slices in a single layer on a baking sheet lined with parchment paper.
Estimated time: 3 minutes
Sprinkle with fresh sage leaves and pumpkin seeds.
Estimated time: 2 minutes
Roast for 25-30 minutes, or until tender and slightly caramelized.
Estimated time: 25 minutes
Let cool slightly before serving.
Estimated time: 5 minutes
Serve warm or at room temperature.
Estimated time: 1 minutes
Garnish with extra sage leaves, if desired.
Estimated time: 1 minutes
Enjoy!
Estimated time: 1 minutes