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Cozy Roasted Butternut Squash with Sage

This dish features sweet, caramelized butternut squash roasted to tender perfection, enhanced by a smoky depth from caramelization. Fresh sage leaves are fried until crispy and tossed in, adding fragrant herbal notes, while a drizzle of maple syrup brings subtle sweetness. The final dish has a warm, inviting appearance with golden edges and crispy sage on top.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium butternut squash peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil for tossing and roasting
  • 1 tablespoon maple syrup for glazing
  • 8 leaves fresh sage for frying until crispy
  • 1/2 teaspoon sea salt to taste
  • Black pepper to taste black pepper
  • 1 tablespoon butter for frying sage
  • 1 lemon lemon optional, for squeezing over

Equipment

  • Peeler
  • Sharp knife
  • Baking Sheet with Parchment
  • Frying pan
  • Spatula or tongs

Method
 

  1. Preheat your oven to 200°C (392°F). Line a baking sheet with parchment paper for easy cleanup.
  2. Use a peeler to remove the tough skin from the butternut squash, then slice it in half, scoop out the seeds, and cut into 1-inch cubes.
  3. In a large bowl, toss the squash cubes with olive oil, salt, pepper, and a splash of maple syrup until evenly coated.
  4. Spread the coated squash in a single layer on the prepared baking sheet, ensuring they aren't crowded for even roasting.
  5. Roast in the oven for 25-30 minutes, flipping or tossing halfway through, until the edges are golden and caramelized, and the squash is tender when pierced with a fork.
  6. Meanwhile, heat the butter in a frying pan over medium heat, then add the sage leaves. Fry for about 1-2 minutes until they turn crispy and release a fragrant aroma.
  7. Remove the sage leaves with tongs and set aside on paper towels to drain excess butter.
  8. Once the squash is roasted and tender, transfer it to a serving bowl, then toss gently with the crispy sage leaves and a drizzle of extra maple syrup if desired.
  9. If using, squeeze a little lemon juice over the dish to brighten the flavors and serve hot, garnished with a few extra sage leaves for presentation.

Notes

For a vegan version, use vegan butter or olive oil exclusively. Adjust seasoning and sweetness to taste. This dish pairs beautifully with grains or roasted meats.