Go Back
+ servings
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

Baked Butternut Squash

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


  • 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


  • 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.