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A Sweet Roasted Butternut Squash Recipe

Toss in some fresh sage leaves, and you have the perfectly sweet side dish with a bit of a kick.
A Sweet Roasted Butternut Squash RecipeMitch Mandel and Thomas MacDonald

Butternut squash, especially when roasted, is one of those vegetables that is so delicious, you almost feel guilty eating it. Sweet and buttery, it’s almost like eating dessert. The good news? Eating a butternut squash is not only delicious, but it’s also ridiculously good for you, too. They’re bursting with A-list nutrients, including cholesterol-fighting, eye-strengthening, anti-inflammatory beta-carotene. This recipe is a simple and basic way to roast your squash. Anytime you roast something, it brings out the natural sweetness of whatever you put in the oven, which is extra enticing for a vegetable that is already sweet to start with. We make matters even sweeter in this roasted butternut squash recipe by adding in some maple syrup and contrasting it with chopped fresh sage leaves, giving it a sweet taste with an unusual and warm kick. For best results, find a really good maple syrup that isn’t just packed with extra sugar. Your best bet is a locally sourced option at a nearby farmers market.

Nutrition: 130 calories, 3.5 g fat (0.5 g saturated), 290 mg sodium

Serves 4

You’ll Need

1 medium butternut squash
1 Tbsp olive oil
1 Tbsp maple syrup
8–10 fresh sage leaves, chopped (optional)
Salt and black pepper to taste

How to Make It

  1. Preheat the oven to 425°F. Peel the squash with a vegetable peeler or a small paring knife.
  2. Slice in half lengthwise and scoop out the seeds; discard the seeds or save for later (see below).
  3. Chop the squash into 3⁄4″ chunks. Toss with the olive oil, maple syrup, and sage (if using); season with salt and pepper.
  4. Spread on a baking sheet and roast until lightly browned on the outside and soft and tender all the way through, about 30 minutes.
  5. If you like, add the seeds during the last 10 minutes for an extra layer of crunch.

Eat This Tip

Like all of our recipes, this one can stand for variation. Depending on what is in season, swap out squash (or the type of squash) for whatever it is you have on hand, or whatever calls to you when you’re at the market. We think this would also go especially well with sweet potatoes.

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