Best-Served-Now Roasted Butternut Squash
Sweet roasted squash with sage and maple syrup, the perfect side dish that’s best enjoyed warm from the oven. This American-inspired vegetarian recipe, ready in about 45 minutes, pairs butternut squash, olive oil, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups, peeled and cubed 1-inch butternut squash
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 6 leaves, finely chopped fresh sage leaves
- 1/2 tsp sea salt
- 1/4 tsp black pepper
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Equipment for this recipe
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Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss 2 cups peeled and cubed butternut squash with 2 tbsp olive oil, 1 tbsp maple syrup, 1/2 tsp sea salt, and 1/4 tsp black pepper in a large bowl until evenly coated.
- Step 2: Spread the squash in a single layer on a parchment-lined baking sheet. Roast for 25-30 minutes, stirring once halfway through, until edges are caramelized and tender when pierced with a fork.
- Step 3: Remove from oven and immediately sprinkle with 6 finely chopped fresh sage leaves, tossing gently to coat. Let rest for 5 minutes to allow flavors to settle before serving.
