Ginger and Sage Roasted Butternut Squash
This roasted butternut squash is incredibly delicious, creamy on the inside and crispy on the outside, lightly spicy, and totally vegan! It’s roasted with lots of olive oil, fresh ginger, garlic, and sage, and cayenne pepper! Not only is it incredibly simple, but it’s a perfect fall side dish or addition to any salad.
All you do is preheat your oven to 425ºF, toss the peeled/cubed squash in all the ingredients, then roast! It doesn’t get simpler than that, and this squash is, in my whole family’s opinion, restaurant-worthy.
The most important part of this recipe is definitely the fresh garlic, ginger, and sage. While ginger and sage may not be easily accessible to you, I would certainly try to get them because they will take this squash to another level.
For another butternut squash recipe, check out my homemade butternut squash soup! I also have tons of veggie side dishes and other side dishes on my page as well.
Ingredients
- 1 medium butternut squash
- 1/3 cup olive oil
- 8 cloves garlic, minced
- 2 tbsp fresh ginger, minced
- 2 tsp fresh sage, chopped
- 2 tsp salt
- 1 tsp pepper
- 1/2 tsp cayenne pepper
Instructions
- Preheat your oven to 425ºF and line a baking sheet with parchment paper.
- Peel the butternut squash (I use a vegetable peeler) and cut in half lengthwise. Scoop out the guts/seeds and set them aside. (You can roast the seeds separately if you’d like). Then cut the butternut squash into roughly 1″ pieces.
- Spread the squash pieces on the baking sheets and add the olive oil, minced garlic, minced ginger, chopped fresh sage, salt, pepper, and cayenne. Use your hands to mix everything up, making sure each piece of squash is coated in the ingredients.
- Roast in the oven for 30 minutes, flipping the squash pieces over halfway through. Enjoy!
Ginger and Sage Roasted Butternut Squash
Ingredients
- 1 medium butternut squash
- 1/3 cup olive oil
- 8 cloves garlic minced
- 2 tbsp fresh ginger minced
- 2 tsp fresh sage chopped
- 2 tsp salt
- 1 tsp pepper
- 1/2 tsp cayenne pepper
Instructions
- Preheat your oven to 425ºF and line a baking sheet with parchment paper.
- Peel the butternut squash (I use a vegetable peeler) and cut in half lengthwise. Scoop out the guts/seeds and set them aside. (You can roast the seeds separately if you'd like). Then cut the butternut squash into roughly 1" pieces.
- Spread the squash pieces on the baking sheets and add the olive oil, minced garlic, minced ginger, chopped fresh sage, salt, pepper, and cayenne. Use your hands to mix everything up, making sure each piece of squash is coated in the ingredients.
- Roast in the oven for 30 minutes, flipping the squash pieces over halfway through. Enjoy!