(warning, jumping to recipe can result in missing important information including alternative ingredients and tips. Also, as an Amazon affiliate, I earn from qualifying purchases made via the links on this website.)
Sheet Pan Roasted Butternut Squash is so easy to make.
I like how perfect butternut squash is especially for the fall or holiday season!
Sheet Pan Roasted Butternut Squash
This is a simple recipe for roasting butternut squash.
It is also a tasty recipe that goes well with about any meal that is served during the fall months.
Did you see my recipe for Spinach Stuffed Turkey Breast?
That turkey breast recipe is also a great recipe to serve during the holiday season.
Both this squash recipe and that turkey breast recipe would go great together at a holiday gathering such as Thanksgiving!
This recipe calls for fresh fresh sage leaves. You can find sage for sale here.
You may be wondering what is butternut squash.
Butternut squash is technically a fruit that grows on a vine.
Like its cousin pumpkin, butternut squash is orange in color and often enjoyed during the fall season.
Roasting butternut squash is possibly the most common use for it.
Serving roasted butternut squash makes for a delicious side dish.
However, the roasted squash can also be used in other dished such as soup.
People ask is butternut squash an anti inflammatory.
Butternut squash has a lot of nutrients in it.
It is an excellent source of Vitamin A as well as Vitamin C.
Even better, butternut squash is a good source for carotenoids.
This helps with cell growth and immunity.
As far as the butternut squash having antioxidant value, it is especially helpful in reducing inflammations.
Tips for making butternut squash.
If you have trouble removing the skin from your squash, try baking it first at a low temperature (300f) for about ten to 15 minutes. This will help loosen the skin.
More tips for you
- Olive oil is used in this recipe as it helps the squash roast without burning. Feel free to use your favorite neutral cooking oil.
- Fresh sage is sued in this recipe. Alternatives that can be used with or instea of the sage include thyme or rosemary. Just make sure it’s fresh!
- When roasting the squash, use a metal spatula to flip the squash during the baking process. This will help the squash bake and brown evenly.
Personalize your oven roasted squash.
This is a basic recipe that tastes good as it.
However, you can also personalize it.
Try one of these ideas.
- Add a bit of maple syrup or sugar for an added sweetness to this dish.
- Cut the squash into 'French Fries' before baking.
- Top the baked squash with crumbled goat cheese, fresh pesto, or hot honey before serving.
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How to prepare butternut squash for roasting.
Preparing the squash for this recipe is more simple than you may think it to be.
You will need to peel the squash and remove the seeds before slicing.
Follow these steps.
- Loosen the skin to remove it first. Wash the squash and poke a few holes with a fork in it before microwaving for 2 ½ minutes or bake it at low temperature for 15 minutes.
- Allow the squash to first cool before peeling the skin off.
- Remove the skin from the squash.
- Slice the meat of the squash into half moons or cubes.
Ingredients needed to make roasted squash.
- Butternut Squash- 1, peeled and sliced or cubed.
- Olive oil- 1 tablespoon.
- Sage- 10 small leaves.
- Garlic- 3 cloves smashed and peeled
- Kosher Salt- 1 teaspoon.
- Black Pepper- ¼ teaspoon.
- Walnuts- ¼ cup in pieces.
How to make Sheet Pan Roasted Butternut Squash
Step One: prepare.
Prepare the butternut squash as indicated above.
Preheat the oven to 425.
Line a rimmed baking sheet with parchment paper.
Step Two: combine the ingredients.
In a large bowl, toss the squash, olive oil, sage, salt and pepper together.
Transfer the ingredients to the lined baking sheet, evenly distributing everything.
Step Three: roast and serve.
Roast the squash for 15 minutes and then flip the butternut squash and sprinkle over the walnut pieces. Roast for an additional 10 minutes.
Serve the roasted butternut squash warm.
You can store any leftovers in an airtight container in the refrigerator for up to two days.
Sheet Pan Roasted Butternut Squash, a simple side dish recipe idea that is especially perfect for Thanksgiving and Christmas dinner.
Sheet Pan Roasted Butternut Squash
- 1 Butternut Squash - prepared as indicated in post.
- 1 tbsp Olive oil
- 10 Sage
- 3 Garlic
- 1 tsp Kosher Salt
- ¼ tsp Black Pepper
- ¼ cup Walnuts-
- Prepare the butternut squash as indicated above. Preheat the oven to 425. Line a rimmed baking sheet with parchment paper. In a large bowl, toss the squash, olive oil, sage, salt and pepper together. Transfer the ingredients to the lined baking sheet, evenly distributing everything.
- Roast the squash for 15 minutes and then flip the butternut squash and sprinkle over the walnut pieces. Roast for an additional 10 minutes.Serve the roasted butternut squash warm.
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!