Roasted Butternut Squash and Sage

Name: Roasted Butternut Squash and Sage
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: ½ butternut squash, peeled and diced into ½-inch cubes (about 3 cups); 1 tbsp extra-virgin olive oil; ½ tsp salt; 7 leaves fresh sage, chopped

Roasted squash embodies the essence of winter meals and could be the perfect solution if you were searching for a plant-based holiday side dish. Consider this simple recipe a base for a more-dressed up roasted squash and sage dish; consider adding caramelized onions, dried cranberries, and toasted pine nuts for a more lavish holiday spread.

½ butternut squash, peeled and diced into ½-inch cubes (about 3 cups)

1 tbsp extra-virgin olive oil

½ tsp salt

7 leaves fresh sage, choppedor 2 tbsp dried sage

Preheat the oven to 400°F.

In a large bowl, combine the squash, olive oil, and salt until the squash is evenly coated. Stir in the sage.

Transfer the squash to a nonstick roasting pan and bake in the oven until the squash is tender and lightly browned, about 20 minutes.