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Roasted Butternut Squash Recipe


Roasted Butternut Squash

Roasted Butternut Squash

Photo and Recipe: Diana Rattray
Serve this flavorful roasted butternut squash with a holiday meal or as a side dish with just about any meal. Feel free to use a similar winter squash, such as acorn, hubbard, long of Naples, etc..

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: Serves 4


  • 1 medium butternut squash or similar winter squash
  • 2 medium onions, cut in chunks
  • 2 tablespoons olive oil
  • 1/4 teaspoon ground black pepper
  • salt
  • 2 teaspoons dried rubbed sage


Line a large baking pan or rosating pan with foil. Lightly oil the foil or spray with nonstick cooking spray. Heat the oven to 400°.

With a vegetable peeler or y-peeler, peel the squash. Slice in half lengthwise and scoop out seeds. Cut the squash into 1 inch cubes. Toss the squash and onion chunks with the olive oil, pepper, and sage. Arrange on the prepared baking sheet. Sprinkle with salt and pepper.

Roast for about 30 to 40 minutes, turning occasionally, or until browned and tender.

Serves 4.

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