roasted butternut squash

With Fall upon us, what better vegetable to enjoy than butternut squash. Roasting the bell shaped vegetable brings out the sweetness and nuttiness while preserving its nutritional value. Only simple ingredients like olive oil, salt and pepper are needed to turn the tough vegetable into a tender, tasty treat.

Take this up a notch by adding fried sage leaves and pine nuts after roasting.

Roasted Butternut Squash

Roasted squash is a delicious side dish all on its own, but it is also perfect to have on hand to add to salad, enveloping it into a hearty ravioli or turning it into a luscious soup.
Author Fareen Jadavji Jessa


  • 1 large butternut squash
  • 1/4 cup olive oil, divided
  • salt and pepper
  • 10-12 fresh sage leaves
  • 2 tbsp pine nuts


  • Using a vegetable peeler, peel the butternut squash.
  • Cut the top and bottom ends off and cut the squash in half, vertically.
  • Scoop out the seeds and cut the squash into chunks.
  • Place the squash onto a baking sheet and drizzle 3 tbsp, of olive oil.
  • Add salt and pepper and toss until combined.
  • Roast in a 400 F. oven for 35 to 40 minutes, until the squash is tender and starts to brown.
  • In a pan, add the remaining oil. Add the sage and pine nuts and cook for a few minutes until the sage is crispy and the pine nuts just start to brown. Be sure to not let this burn.
  • Add the roasted squash to a serving dish and top with the herbs and nuts.