This side dish of roasted Butternut squash with sage and pepitas is an easy way to take your favourite squash from simple to sublime! Vegan, Paleo and Whole30 compliant.
Butternut Squash is probably the most well-liked squash variety and it’s always welcome at a holiday dinner. This side dish of butternut squash with toasted sage and pepitas (pumpkin seeds) is a snap to make, yet those two simple additions add complexity to this dish, heighten its rich buttery flavour and put it over the top.
I often use toasted sage leaves as a garnish for soup, but this was the first (but not last) time I had tossed them into a vegetable dish. Crispy sage, crunchy pumpkin seeds, and creamy butternut–so simple, but so tasty!
Tips for Roasting Butternut Squash with Sage and Pepitas
- Toss cubes of peeled butternut squash with a little olive oil and sea salt.
- Transfer to a pre-heated baking sheet and spread out so the cubes are not touching each other. In this way, they’ll get crispy instead of cooking in their own steam.
- Flip halfway through the cooking time, then garnish with the toasted sage leaves and pumpkin seeds.
- Serve to your appreciative friends and family!
And if you’re looking for more ways to serve my favourite squash, scroll down to find six more recipes you might like.
Butternut Squash with Toasted Sage and Pumpkin Seeds
- 4 cups peeled cubed butternut squash
- 1 tbsp extra-virgin olive oil
- 1/2 tsp sea salt
- 2 tsp butter or oil
- 12 leaves sage
- 1/4 cup pumpkin seeds
- Heat oven to 400°F.
- Peel and cut the squash into 3/4 inch cubes.
- In a medium bowl, toss squash with extra-virgin olive oil and salt.
- Heat a baking sheet in the oven for 5 minutes.
- Remove and transfer squash cubes to the hot baking sheet, spreading out so they are not touching each other (so they'll get crispy edges).
- Roast for 10 minutes, flip over and roast for 10 minutes more, or until tender when pierced with a fork.
- Meanwhile, in a medium skillet, melt 2 teaspoons butter, Add sage leaves and stir for 2-3 minutes, add pumpkin seeds and heat until they begin to turn colour. Remove from heat as they will continue to cook in the pan.
- Transfer squash to a serving dish and garnish with toasted sage leaves and pumpkin seeds. Serve immediately.
Six More delicious healthy Butternut Squash ideas:
- Maple Dijon Butternut Squash
- Butternut Squash with Fresh Rosemary and Lime
- Chili Garlic Butternut Squash
- Butternut Squash Soup with Ginger and Orange
- Butternut Squash and Shiitake Salad
- Fast and Fancy Taco Butternut Squash Bites
This post contains affiliate links. If you click on any of the affiliate links and make a purchase within a certain time frame, I’ll receive a small commission. The commission is paid by the third party, not by you. I am a participant in the Amazon Services LLC Associates Program. It’s an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.