Roasted Butternut Squash – A simple side dish that’s great for easy weeknight meals or holidays! Sliced butternut squash cooked on a sheet pan with fresh sage, garlic, and walnuts.
Roasted Butternut Squash
This is one of the coziest recipes that I make at my house. Warm butternut squash roasted with garlic, sage, and walnuts, it’s a side dish that goes with everything from a pork loin to holiday meal. I served it last year with Thanksgiving and it was a huge hit!
Common Questions About Making Roasted Butternut Squash
What is roasted butternut squash?
Roasted butternut squash is made from slicing butternut squash that is baked with sage and garlic on a sheet pan and served with walnuts.
How many servings does this recipe make?
This recipe makes about 4 servings.
How long does butternut squash last?
Roasted butternut squash lasts up to two days when stored in a refrigerated airtight container.
Serving Notes –
- My favorite way to serve this butternut squash is as a side dish for grilled steak or pork chops.
- It’s delicious topped with crumbled goat cheese, fresh pesto, or hot honey – trust me!
- This butternut squash can also be prepared ahead of time and used as a salad topper.
Ingredient Notes –
- I love roasted butternut squash, but this recipe is also delicious with delicata squash.
- Olive oil helps the squash roast with burning – feel free to use your favorite neutral cooking oil.
- Fresh sage pairs perfectly with butternut squash but you could also use thyme or rosemary. Just make sure it’s fresh.
- We’re keeping the garlic whole rather than mincing it up so it doesn’t burn in the oven.
- Walnuts add a bit of nuttiness and extra fat to the squash.
Looking for more side dish recipes? Check these out!
- 1 butternut squash (peeled and sliced into half moons)
- 1 tablespoon olive oil
- 10 small fresh sage leaves
- 3 cloves garlic (smashed and peeled)
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup walnut pieces
- Preheat your oven to 425 degrees F and line a large baking sheet with parchment paper.
- Add the butternut squash, olive oil, and sage leaves to the baking sheet. Toss to combine.
- Sprinkle over the salt and pepper.
- Roast for 15 minutes. Flip the butternut squash and sprinkle over the walnut pieces. Roast for an additional 10 minutes.
- Serve the butternut squash warm and store any leftovers in an airtight container in the fridge for up to two days.