Preheat the oven to 375°F, and line a large 12x16-inch baking pan with parchment paper or nonstick aluminum foil.
Add all of the ingredients to a large bowl, and toss to combine. Transfer the squash to the prepared baking sheet, and spread into an even layer.
4 cups butternut squash, ¼ cup olive oil, 1 teaspoon salt, ½ teaspoon ground black pepper, ½ teaspoon dried oregano, ½ teaspoon dried rosemary, ½ teaspoon dried thyme, ½ teaspoon rubbed sage
Bake for 10 minutes, flip, then turn the oven heat up to 425°F.
Continue to bake for 10 to 15 minutes or until the squash is tender and lightly browned.
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Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of squash. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*Photos courtesy of Karla Rae Photography.