Roasted Butternut Squash with Sage
Servings: 4 Servings
Ingredients
- 4 cups butternut squash cut into 1-inch cubes
- 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
Instructions
- 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.
- Scroll up and see the post for tips, FAQs, and storage options.
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.
Nutrition Facts
Roasted Butternut Squash with Sage
Serving Size
1 cup
Amount per Serving
Calories
184
% Daily Value*
Fat
14
g
22
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
10
g
Sodium
587
mg
26
%
Potassium
501
mg
14
%
Carbohydrates
17
g
6
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
1
g
2
%
Vitamin A
14901
IU
298
%
Vitamin C
30
mg
36
%
Calcium
74
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
