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  1. Roasted Butternut Squash with Sage

Roasted Butternut Squash with Sage

00:50:00 6 servings, 1/2 cup (125 mL) each
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6 servings, 1/2 cup (125 mL) each

Celebrate the flavours of the season, and make our Roasted Butternut Squash with Sage recipe. With just six ingredients, our Roasted Butternut Squash with Sage is a sweet and savoury side dish that's packed with flavour!

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Make It

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  • Heat oven to 425°F.
  • Cover rimmed baking sheet with foil; spray with cooking spray. Peel squash; cut lengthwise in half. Scoop out and discard seeds. Cut off and discard both ends of squash. Cut trimmed squash crosswise into 3/4-inch-thick slices, then cut each slice into 3/4-inch chunks.
  • Spread onto prepared baking sheet. Add dressing, shallots and 2 Tbsp. cheese; stir.
  • Roast 30 to 35 min. or until squash is tender, stirring after 20 min. Remove from oven.
  • Melt butter in small skillet on medium heat. Add sage; cook and stir 2 to 3 min. or until crisp.
  • Serve squash topped with sage and remaining cheese.

How to Easily Remove the Seeds from the Squash Pieces

Use an ice cream scoop to remove the seeds from the squash halves. Because the edge of the scoop is sharp, it cuts through the fibres inside the squash easier than if you used your hands or a regular spoon.


  • 6 servings, 1/2 cup (125 mL) each

Nutritional Information

Serving Size 6 servings, 1/2 cup (125 mL) each
Calories 100
% Daily Value
Total fat 5g
Saturated fat 2g
Cholesterol 10mg
Sodium 160mg
Carbohydrate 15g
Dietary fibre 2g
Sugars 4g
Protein 3g
Vitamin A 200 %DV
Vitamin C 35 %DV
Calcium 4 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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