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Maple Sage Roasted Butternut Squash

Maple Sage Roasted Butternut Squash
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Side Dish
Cuisine: American
Keyword: butternut squash, roasted butternut squash
Servings: 4
Calories: 201kcal
Author: Heather


  • 1 large butternut squash peeled and cubed
  • 1/4 cup pure maple syrup
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon ground black pepper
  • 5 fresh sage leaves chopped


  • Preheat oven 400 degrees F.
  • Line a large baking sheet with aluminum foil.
  • Microwave a large butternut squash for 1 minute to soften.
  • Using a large knife, cut off the top and bottom of squash.
  • Use a vegetable peeler to cut off skin.
  • Cut the squash into 2 pieces and scoop out seeds.
  • Cut the squash into 1-inch cubes.
  • In a large bowl, mix together maple syrup, extra virgin olive oil, salt, pepper and sage leaves.
  • Add the squash and mix until squash is covered.
  • Spread squash on baking sheet and place in oven for 30-40 minutes. Flip squash after 15-20 minutes.


Calories: 201kcal | Carbohydrates: 35g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 154mg | Potassium: 705mg | Fiber: 3g | Sugar: 16g | Vitamin A: 398.6% | Vitamin C: 47.7% | Calcium: 11.2% | Iron: 7.3%