Roasted butternut squash



15 min


6 to 8 servings

* PLUS Roasting Time: 40 minutes
Roasted butternut squash

© Royalty-Free/Masterfile


  • 2 medium butternut squash , or 10 cups peeled squash pieces, about 1.5 kg
  • 1 tsp ground ginger
  • 3 garlic cloves , minced, or 1 tbsp bottled minced garlic
  • 1 tsp dried rosemary
  • 1 tsp dried sage leaves
  • 1 tsp salt
  • 2 tbsp olive oil


  • Preheat oven to 400F (200C). To easily peel squash, make a large slit through skin with a knife, then microwave on high to soften skin a little, from 5 to 7 minutes. Remove squash from microwave. Peel, slice in half and discard seeds. Cut into pieces, about 1 inch (2.5 cm) thick and 2 inches (5 cm) long. Place in a large bowl. Toss with ginger and garlic, then crumble rosemary and sage overtop. Sprinkle with salt. Pour in oil and stir until squash is evenly coated. Spread squash out on a large foil-lined baking sheet, making sure not to crowd. Use 2 sheets, if necessary. Roast in centre of 400F (200C) oven, stirring occasionally and rotating sheets halfway through, until squash is tender and starts to brown, from 40 to 50 minutes. Perfect with roast turkey, beef or pork.

Nutrition (per serving)

  • Calories
  • 111,
  • Protein
  • 1.9 g,
  • Carbohydrates
  • 21.1 g,
  • Fat
  • 3.6 g,
  • Fibre
  • 3.3 g,
  • Sodium
  • 295 mg.

The homey smell of fragrant roasting squash is one of the rewards of preparing this easy side dish.

Make ahead

After coating squash with oil, cover and refrigerate up to 2 days. Then roast as directed above.