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Image of a hand with a serving spoon dipping into a dish of creamy, buttery, nutty baked butternut squash seasoned with fresh sage, garlic cloves and crunchy walnuts
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Baked Butternut Squash

Course Side
Cuisine American
Keyword butternut squash
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 people

Ingredients

  • 1 large butternut squash peeled and sliced into half-moons about 1/3" thick
  • 1 tablespoon olive oil
  • 10 fresh small sage leaves, coarsely chopped
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ cup (28 grams) coarsely chopped walnuts
  • 3 large cloves garlic, minced

Instructions

  • Preheat the oven to 425 °F (218 °C). Get out a large baking sheet and grease it a bit with olive oil.
  • Add the butternut squash, olive oil, sage leaves, salt and pepper to the baking sheet. Toss to combine.
  • Bake for 15 minutes and flip each piece over.
  • Sprinkle over the walnuts and garlic. Bake for another 10 minutes.
  • Serve warm. Refrigerate leftovers in an airtight container for up to 3 days.