Roasted Butternut Squash Recipe
This savory roasted butternut squash with onions and sage is a wonderful side dish to serve with any fall or winter meal.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1medium butternut squash (around 3 pounds)
- 2medium onions (cut into 1-inch chunks)
- 2tablespoons extra-virgin olive oil
- ¼teaspoon freshly ground black pepper
- 2teaspoons dried sage
- Kosher salt (to taste)
Instructions
Step 1
Gather the ingredients. Preheat the oven to 400 F.Step 2
Line a large baking pan or roasting pan with aluminum foil. Lightly oil the foil or spray with nonstick cooking spray.Step 3
With a vegetable peeler or Y-peeler, remove the skin from the squash. Slice in half lengthwise and scoop out the seeds. Cut the squash into 1-inch cubes.Step 4
In a large bowl, toss the squash and onion chunks with the olive oil, pepper, and sage. Arrange on the prepared baking sheet. Sprinkle with salt to taste.Step 5
Roast for 30 to 40 minutes, turning occasionally, or until the squash is tender and lightly browned.Step 6
Check for seasoning and add salt and pepper if needed.Step 7
Serve hot and enjoy.