By: Becky Hardin
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Easy to prep, this roasted butternut squash is finished with and earthy and herbal browned butter and sage sauce for a delicious side dish. Perfect for fall dinners, Thanksgiving and Christmas.
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Roasted Butternut Squash Recipe
If you are stuck for sides to serve this Thanksgiving, I’ve got you covered with this delicious roasted butternut squash with sage and browned butter.
Super easy to prep, this is a tasty way to make the most out of the seasons’ produce, and it definitely won’t be out of place on your Thanksgiving table!
If you are a lover of butternut squash, be sure to check out my Roasted Butternut Squash Hasselback and Baked Butternut Squash with Maple Glaze.
Why you’ll love Roasted Butternut Squash:
- Easy: Simple to prep before it gets baked in the oven. This side is totally hassle free!
- Few ingredients: No fancy ingredients are needed for this recipe, and most of which you’ll have to hand already.
- Meat-free: This vegetable side is perfect for vegetarians and it’s also gluten-free.
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How to make roasted butternut squash with browned butter & sage
You can jump to the recipe card for full ingredients & instructions!
- Peel, half and deseed the butternut squash and cut into slices.
- Place the slices on a sheet pan, season and roast.
- Melt the butter and add the remaining ingredients. Cook until the butter darkens.
Can you make this ahead of time?
This squash is best right out of the oven, but you can prep the butternut squash the night before to save you time on the day. If you do have leftovers, they will keep covered in the fridge for 4 days.
How to reheat
If you do decide to roast the squash a day or two before you plan to serve it, or have leftovers, the squash is easy to reheat. You can either heat it through in a skillet on the stovetop or in the oven at 350F for 10 minutes or so until warmed through.
What do you serve with it?
This roasted butternut squash with sage is perfect to serve up with your Thanksgiving turkey, but it’s also great with chicken, meat, fish and veggie dishes. try it with:
Pair this butternut squash with:
- Prime Rib Roast
- Honey Mustard Pork Tenderloin
- Garlic Butter Salmon
- Roast Chicken
- Pan Seared Chicken Breast
- Garlic Roast Turkey Breast
- Crockpot Turkey
- Brown Sugar Pineapple Ham
Tips!
- Cut the squash slices at a similar thickness so that they cook through evenly.
- Use fresh sage for the best flavor. If you don’t like sage, you can use another herb like rosemary or thyme.
- Roast the quash in a fully pre-heated oven.
Try ALL the Sides
60+ Holiday Side Dishes
This Thanksgiving we hope you enjoy as many sides as possible with this Roast Turkey Breast!
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This butternut squash is the perfect simple side dish for Easter, Thanksgiving, or Christmas. And it’s great for any dinner that needs an extra veggie on the table.
More Vegetable Side Dishes
This Roasted Butternut Squash is an amazing vegetable side. Be sure to try all of our favorites.
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Recipe
Browned Butter Butternut Squash
4.72 from 14 votes
Author: Becky Hardin
Prep: 10 minutes minutes
Cook: 25 minutes minutes
Total: 35 minutes minutes
Serves6 people
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Easy to prep, this roasted butternut squash is finished with and earthy and herbal browned butter and sage sauce for a delicious side dish. Perfect for fall dinners, Thanksgiving and Christmas.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Cookie Rookie.
Ingredients
- 2 pounds butternut squash peeled and halved
- 2 tablespoon good olive oil
- Kosher salt and freshly ground black pepper
- 3 tablespoons unsalted butter
- 1 tablespoon chopped fresh sage leaves
- 1/8 teaspoon crushed red pepper flakes
Garnish:
- Finely grated lemon zest
Instructions
Adjust the oven rack to the middle position and heat oven to 400°F. Lightly spray a sheet pan with nonstick cooking spray.
Remove the seeds from the squash and cut it, crosswise, into ½-inch thick slices.
Place the slices in the middle of the sprayed sheet pan and drizzle with olive oil. Toss the squash together to cover with the oil and space the slices evenly in a single layer on the sheet pan.
Sprinkle the squash with 1 teaspoon kosher salt and ½ teaspoon black pepper. Roast the squash at 400°F, for 25-30 minutes, or until softened and bronzed.
While the squash roasts, melt the butter in a small sauté pan over medium heat. Add the remaining ingredients (except the lemon zest) plus ¼ teaspoon kosher salt & pepper. Cook 3-4 minutes or butter just begins to darken. It will have a nutty aroma. Turn off the heat.
1 minute before the squash is ready, gently reheat the butter/herb mixture.
Once the squash is cooked, transfer it to a serving platter. Spoon the butter mixture over the squash and sprinkle with lemon zest. Sprinkle with additional salt and serve immediately. Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
From: Ina Garten’s Modern Comfort Food
- Cut the squash slices at a similar thickness so that they cook through evenly.
- Use fresh sage for the best flavor. If you don’t like sage, you can use another herb like rosemary or thyme.
- Roast the quash in a fully pre-heated oven.
Nutrition Information
Calories: 161kcal (8%) Carbohydrates: 18g (6%) Protein: 2g (4%) Fat: 11g (17%) Saturated Fat: 4g (25%) Cholesterol: 15mg (5%) Sodium: 12mg (1%) Potassium: 532mg (15%) Fiber: 3g (13%) Sugar: 3g (3%) Vitamin A: 16260IU (325%) Vitamin C: 32mg (39%) Calcium: 81mg (8%) Iron: 1mg (6%)
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