Roasted Butternut Squash


Roasted Butternut Squash

Cooking Matters
Fresh herbs and seasoning bring out the sweetness of  butternut squash in this quick and easy side dish. It’s perfect with a cozy winter meal.
Prep Time 15 minutes
Cook Time 40 minutes
Course Side Dish, Veggie Side-Dish
Cuisine American
Servings 6
Calories 140 kcal


  • 1 butternut squash (about 2 pounds)
  • 1/4 cup walnuts
  • 2 tablespoons canola oil
  • 1 teaspoon dried sage
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon butter
  • 1/4 cup dried cranberries
  • 1 1/2 tablespoons maple syrup or brown sugar


  • Preheat oven to 375 degrees.
  • Wash squash and use a vegetable peeler to remove the rind.
  • Microwave squash for 2-3 minutes to soften. Allow to cool; cut off ends and discard. Cut squash in two at the neck, creating a narrow end and a round end. Cut round end in half and scoop out seeds with a spoon. Cut both ends into 3/4 inch, even-size cubes.
  • Coarsely chop walnuts. Set aside
  • In a large bowl, add squash. Toss with oil, sage, salt and ground black pepper.
  • Spread squash evenly on a baking sheet. Roast until tender, stirring once, about 35 minutes.
  • In a small skillet over medium heat, melt butter. Add walnuts and cook and stir until fragrant, about 2 minutes. Remove from heat. Stir in cranberries and maple syrup.
  • Gently toss cooked squash with cranberry mixture.


Smart Shopping Tips
  • There are a wide variety of winter squash to choose from including acorn, butternut, pumpkin and spaghetti squash.
  • When purchasing winter squash, select those that feel heavy for their size and are free of blemishes or soft moldy spots.
  • The hard rinds on winter squash allow them to be stored longer than summer squash. Larger squash will keep longer than smaller squash.
  • Store squash in a cool, dry, dark place for up to 2 months.
Cooking & Serving Tips:
  • To bring out flavors even more, stir in 1 tablespoon of cider vinegar along with the cranberry mixture.
  • If using fresh sage instead of dried, roll four sage leaves into a log shape and slice thinly. Cook fresh sage in butter or oil along with the walnuts.
  • Use pecans or hazelnuts in place of walnuts.
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