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A white dish filled with roasted butternut squash cubes, beautifully garnished with sage leaves. In the background, stacked plates and a white pumpkin complement the cozy autumn vibe. The dish is set on a striped cloth.
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Roasted Butternut Squash Recipe

Add a touch of sweetness and warmth to your meals with this delightful Roasted Butternut Squash recipe with maple, cinnamon and sage.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 6 servings
Calories: 106kcal
Author: Stephanie Wilson

Ingredients

  • 1 large butternut squash (about 3 lbs) peeled, seeded, and cut into 1-inch cubes
  • 1 ½ tablespoons extra-virgin olive oil
  • 2 tablespoons pure maple syrup
  • 1 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground black pepper
  • 2 teaspoons chopped fresh sage plus more to roast alongside the butternut

Instructions

  • Preheat the oven to 400℉. Grease two baking sheets with nonstick cooking spray or line with parchment paper. Position oven racks in the upper and lower thirds of your oven.
  • Peel the squash and remove the seeds, then chop into 1-inch pieces and set aside.
  • In a large bowl, add the olive oil, maple syrup, salt, cinnamon, and pepper and whisk together until smooth. Add the butternut squash and toss to coat.
  • Spread the butternut in a single layer on the prepared baking sheets, discarding any remaining liquid in the bottom of the bowl. Be sure the cubes don't overlap.
  • Place the pans in the oven and bake for 15 minutes. Remove and turn the squash over with a spatula, switch the pans from top to bottom rack, and bake for 10 to 15 minutes more or until tender. Remove from the oven, toss with fresh sage, and serve warm!

Notes

  1. MAKE AHEAD: Dice the squash one day ahead and refrigerate in an airtight until ready to bake.
  2. STORING LEFTOVERS: Refrigerate leftovers in an airtight container for 4 to 5 days.
  3. REHEATING: Gently reheat the squash in a skillet on the stovetop over low heat until warmed through. You can also reheat it in a 350F oven or the microwave. 
  4. FREEZING: To freeze cooked butternut, spread the squash in a single layer on baking sheets and freeze for 30 minutes or 1 hour or until frozen. Then transfer the squash to an airtight freezer container for up to 3 months. Thaw overnight in the refrigerator before reheating. The texture will be softer than when first baked.

Nutrition

Calories: 106kcal | Carbohydrates: 19g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 393mg | Potassium: 459mg | Fiber: 3g | Sugar: 7g | Vitamin A: 13289IU | Vitamin C: 26mg | Calcium: 72mg | Iron: 1mg