Roasted butternut squash with garlic and sage

November 14, 2011

Butternut Squash with garlic and sage

The magical attribute of butternut squash is its inherent sweetness. When roasted, butternut squash’s natural sugars caramelize, intensifying its flavor, and turning this humble vegetable into something sublime.

The sage leaves and unpeeled garlic cloves that are roasted along with the squash slices bring additional layers of flavor to this otherwise unfussy dish.

Serve the slices as a side vegetable, or use them in lieu of the fennel-roasted apples in this autumn harvest salad. Either way, butternut squash is one of those vegetables that make you look forward to winter’s flavors.

Roasted butternut squash with garlic and sage

Roasted Butternut Squash with Garlic and Sage

serves 4
active time: 20 min

  1. 1 medium butternut squash (2 lbs) (907gr) – peeled (use vegetable hand peeler), seeds scooped out and cut in 1/4″ thick x 3” long slices
  2. 16 large fresh sage leaves
  3. 8 large garlic cloves – unpeeled and left whole
  4. 1/2 teaspoon sea salt or to taste
  5. freshly ground black pepper to taste
  6. 3 tablespoons extra virgin olive oil
  1. 1 large non-stick jellyroll pan

  1. Preheat oven to 450ºF (232ºC).
  2. Step 1: Place the butternut squash slices in the center of the pan. Sprinkle with the sage, garlic, salt and pepper. Drizzle with the olive oil and toss well. Arrange slices in a singe layer, tucking the sage and garlic in between the slices, and bake for 20 minutes.
  3. Step 2: Remove from oven, carefully flip each slice so as not to break them. Return to oven and bake for 8 to 10 minutes, until golden-brown at the edges. Remove garlic cloves and discard. Place the slices on a serving tray. Garnish with the sage leaves and serve immediately.
  4. Cook’s note: The squash can be sliced up to 24 hours ahead and refrigerated in Ziploc bags. Bake up to 6 hours ahead and reheat at 450ºF (232ºC) for 4 to 5 minutes until hot.

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Here’s another superb recipe with butternut squash: Creamy butternut squash polenta with spicy wilted spinach. It’s super-easy to make, to boot!

side vegetable, butternut squash, sage
© 2011 Viviane Bauquet Farre Food & Style NY LLC

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 18 comments… read them below or add one }

lisaiscooking November 16, 2011 at 9:37 am

These flavors are lovely together, and you’ve presented this beautifully! The slices of squash layered next to the sage leaves look great.

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Viviane November 18, 2011 at 12:19 pm

Thank you Lisa!

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Kelly November 16, 2011 at 10:16 am

What a great recipe, this looks delicious! Love your photos! :)

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mjskit November 16, 2011 at 10:22 am

Butternut squash, garlic and sage – you can’t beat the combination! What a fabulous dish!

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Kiri W. November 16, 2011 at 11:03 am

That looks gorgeous, healthy and incredibly flavorful. I love the presentation, too.

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Alida November 16, 2011 at 12:47 pm

This sounds so delicious – nothing beats the flavor of roasted butternut squash. Your pictures are beautiful.

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Cucina49 November 16, 2011 at 4:57 pm

The way you’ve plated this is spectacular–and I love the use of sage in the dish.

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torviewtoronto and createwithmom November 16, 2011 at 5:42 pm

beautiful delicious and healthy preparation looks fabulous

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Jennifer Eloff November 16, 2011 at 6:31 pm

Oooh, totally yum! Love this recipe, Viviane! :)

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El November 17, 2011 at 10:08 am

This recipe could not have come at a better time. I have a whole squash sitting on the counter right now.

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Russell at Chasing Delicious November 17, 2011 at 7:52 pm

Ooh I’m loving the sage and garlic with the butternut squash. What a scrumptious combo.

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Sarah November 18, 2011 at 10:18 am

Miam Miam … I liked it
Thank you

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Grubarazzi (@Grubarazzi) November 18, 2011 at 10:53 am

I really love the thin slices of the butternut squash. I bet this make the squash even sweet when roasted. How gorgeous.

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Viviane November 18, 2011 at 12:20 pm

Grubarazzi… You are so right about that!

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Viviane November 18, 2011 at 12:20 pm

A huge thank you to everyone for your wonderful comments… and wishing you all a delicious Thanksgiving!

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Donna Ford November 18, 2011 at 2:58 pm

Looks yummy and simple to cook. I’ll give it a try! Thank you :)

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Marsha Calhoun November 19, 2011 at 9:22 pm

Why do you discard the lovely roasted garlic?

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GiGi Eats Celebrities February 23, 2012 at 8:36 pm

Butternut Squash needs VERY LITTLE in order for it to be good. It’s DELICIOUS all by it’s lonesome! lol.

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