Roasted Butternut Squash with Sage


Butternut Squash

  • 1 tablespoon olive oil
  • 2 medium butternut squashes, peeled and cut into large chunks
  • 3 tablespoons butter, divided
  • 5 sage leaves
  • juice of 0.5 lemon
  • salt and pepper


  1. Preheat oven to 350 F.
  2. In a medium skillet, heat olive oil. Add butternut squash and cook 3-4 minutes, or until lightly coloured.
  3. Add 2 tbsp butter and cook another 3-4 minutes to allow squash to brown slightly.
  4. Place pan in preheated oven and roast squash for 25-30 minutes, or until tender. Remove from oven and transfer squash to a bowl.
  5. Add remaining 1 tbsp butter, sage, garlic, and lemon juice to hot skillet and cook over medium heat for 1-2 minutes, or until butter is foaming and sage is crackling.
  6. Add butter mixture to butternut squash and crush squash to allow flavours to come together.