Roasted Butternut Squash with Garlic and Sage Recipe

Staff Writer
Roasted Butternut Squash with Garlic and Sage Recipe
Roasted Butternut Squash with Garlic and Sage
Viviane Bauquet Farre

Roasted Butternut Squash with Garlic and Sage

The magical attribute of butternut squash is its inherent sweetness. When roasted, butternut squash’s natural sugars caramelize, intensifying its flavor, and turning this humble vegetable into something sublime.

The sage leaves and unpeeled garlic cloves that are roasted along with the squash slices bring additional layers of flavor to this otherwise unfussy dish.

Serve the slices as a side vegetable, or use them in lieu of the fennel-roasted apples in this autumn harvest salad. Either way, butternut squash is one of those vegetables that makes you look forward to winter’s flavors.

Ready in
35 m
4
Servings
208
Calories Per Serving
Deliver Ingredients

Notes

Note: The squash can be sliced up to 24 hours ahead and refrigerated in Ziploc bags. Bake up to 6 hours ahead and reheat at 450 degrees for 4-5 minutes until hot.

Ingredients

  • One 2-pound butternut squash, peeled, seeded and cut into ¼-inch-thick by 3-inch-long slices
  • 16 large sage leaves
  • 8 large cloves garlic, unpeeled
  • 1/2 teaspoon sea salt, or to taste
  • Freshly ground black pepper, to taste
  • 3 tablespoons extra-virgin olive oil, to taste

Directions

Preheat the oven to 450 degrees.

Place the butternut squash slices in the center of a large nonstick jelly roll pan. Sprinkle with the sage, garlic, salt, and pepper. Drizzle with the olive oil and toss well. Arrange slices in a single layer, tucking the sage and garlic in between the slices, and bake for 20 minutes.

Remove from the oven and carefully flip each slice so as not to break them. Return to the oven and bake for 8-10 more minutes, until golden-brown at the edges. Remove the garlic cloves and discard. Place the slices on a serving tray. Garnish with the sage leaves and serve immediately.

Butternut Squash Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Butternut Squash Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.

Nutritional Facts

Total Fat
11g
17%
Sugar
4g
N/A
Saturated Fat
2g
9%
Protein
3g
6%
Carbs
29g
10%
Vitamin A
1028µg
100%
Vitamin B6
0.6mg
27.7%
Vitamin C
45mg
75%
Vitamin E
5mg
23%
Vitamin K
95µg
100%
Calcium
196mg
20%
Fiber
6g
25%
Folate (food)
66µg
N/A
Folate equivalent (total)
66µg
16%
Iron
3mg
17%
Magnesium
90mg
22%
Monounsaturated
8g
N/A
Niacin (B3)
3mg
13%
Phosphorus
84mg
12%
Polyunsaturated
1g
N/A
Potassium
774mg
22%
Sodium
245mg
10%
Thiamin (B1)
0.2mg
16.6%
Zinc
0.6mg
4.3%

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