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In the Kitchen: Butternut Squash with Sage

Image by Sveta Zarzamora courtesy iStock. 

One of my favorite recipes features roasted butternut squash as the star with pan-fried pine nuts and sage elevating it to next-level deliciousness. It's easy enough for a weeknight meal, but perfect for more special occasions, too. It's a great way to use all that sage you probably still have. Here's the recipe from Recipe Girl with a few optional tweaks that I've found make it even better.


  • 3 pounds butternut squash (peeled, seeded, and cut into ½-inch cubes)

  • 2 tablespoons olive oil

  • 2 tablespoons butter *optional* (you can opt for more olive oil instead)

  • 1 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 2 large garlic cloves, minced

  • 2 tablespoons finely chopped fresh sage

  • 1/3 cup pine nuts


  • Preheat the oven to 450°F. Line a baking sheet with parchment paper, or spray lightly with cooking spray.

  • In a medium bowl, toss the butternut squash cubes with 2 tablespoons olive oil, salt and pepper. Spread out on the prepared baking sheet. Roast for 35 to 45 minutes, until the squash is as tender as desired.

  • While the squash is roasting, heat 2 tablespoons of butter in a small skillet (you can use olive oil instead). Add the garlic, sage, and pine nuts, and sauté until the nuts are lightly browned. Remove from heat.

  • Scoop the butternut squash into a large bowl. Scrape the contents from the skillet onto the butternut squash and gently toss. Serve immediately.

*Lori Lange (author behind Recipe Girl) recommends topping things off with some crumbled goat cheese for a delicious creamy tang.

Image courtesy Recipe Girl.


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