Roasted Butternut Squash with Fried Sage and Butter


Roasted Butternut Squash with Fried Sage and Butter

So simple, so delicious, classic combination of roasted squash, butter, and sage! Add a little fried sage at the end to kick up the flavor and crunch!
Keyword roasted butternut squash
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Author Ian Wickman


Roasted Butternut Squash

  • 1 each butternut squash
  • 3 tbsp butter, melted
  • 2 tbsp sage leaves, chopped (plus more for the fried sage)
  • 3/4 tsp salt
  • 1 pinch pepper

Fried Sage

  • 1 tbsp sage leaves
  • 2 tbsp olive oil


Roasted Butternut Squash

  • Preheat your oven to 400 degrees.
  • Peel the butternut squash and scoop out the seeds/inside. Cut into 1/2 inch cubes and add to bowl.
  • Chop the sage and sprinkle over the cubed squash.
  • Pour melted butter over squash and toss with your hands.
  • Pour out butter and sage squash onto baking sheet. Sprinkle with salt and pepper.
  • Roast for 25 - 30 minutes until tender and slightly browned. You can turn the squash pieces half way through cooking time to get them more evenly browned but not strictly necessary.

Fried sage

  • While the squash is cooking heat the olive oil over medium/medium high heat. You don't want it to be all smoking but just under.
  • Add the sage leaves and cook about 30 seconds until they stop crackling. Set aside.


  • Once the squash is done roasting remove from oven, sprinkle with a bit of fried sage and serve!


Is it crazy that I get this excited at the change of seasons, especially into fall? It's a little grey, a little cool, technically still summer but the perfect time to roast some squash (grilled pork chops with caramelized fennel and sour cherry chutney tonight too!) So happy to make this roasted butternut squash tonight, happy almost fall!


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