Roasted Butternut Squash Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is rich in healthy fats.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt may contain trace minerals and is often less processed.

Peel the butternut squash using a vegetable peeler until the deep yellow color is visible.

Cut the bottom off the butternut squash and then cut it in half to scoop out the seeds with a spoon.

Cut the top off the squash and cube it into roughly 3/4 inch pieces, ensuring they are all similar in size for even cooking.

Chop half an onion into larger pieces, similar in size to the squash cubes.

Remove the leaves from fresh sage and measure out about 1.5 tablespoons, leaving them whole or roughly chopped.

Place the butternut squash cubes and onion pieces on a sheet pan, ensuring they are not crowded to avoid steaming.

Drizzle 2 tablespoons of extra virgin olive oil and 1 tablespoon of maple syrup over the vegetables.

Add 3/4 teaspoon of kosher salt and fresh ground pepper to taste, then toss to combine.

Preheat the oven to 425°F (218°C) and roast the mixture for 12 minutes, then check and toss.

Continue roasting for an additional 10 to 12 minutes until tender and caramelized.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary