Maple Butternut Squash with Sage Butter
Elevate your side dish game with this indulgent recipe for Maple Butternut Squash with Sage Butter! Featuring tender, caramelized cubes of butternut squash roasted to perfection with a drizzle of pure maple syrup, this dish is topped with a rich, aromatic sage butter infused with golden-browned garlic. The combination of earthy sage, sweet maple, and the natural nuttiness of the squash creates a symphony of flavors that's perfect for cozy fall dinners or festive holiday feasts. Ready in under an hour, this easy recipe is as impressive as it is simple, making it a go-to addition for any seasonal meal. Whether served alongside roasted meats or enjoyed as a vegetarian masterpiece, this dish is sure to steal the spotlight. Don’t forget to savor the crispy, flavor-packed sage leaves for an irresistible finishing touch!
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Recipe Information
Ingredients
- 2 pounds butternut squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 3 tablespoons maple syrup
- 3 tablespoons unsalted butter
- 6 leaves fresh sage leaves
- 1 clove garlic clove
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Peel the butternut squash, cut off the ends, and slice it in half lengthwise. Scoop out the seeds and chop the squash into 1-inch cubes.
In a large mixing bowl, toss the butternut squash cubes with olive oil, salt, and black pepper to coat evenly.
Spread the seasoned squash cubes in a single layer on the prepared baking sheet. Roast in the preheated oven for 25 minutes, stirring halfway through.
While the squash is roasting, prepare the sage butter. In a small saucepan over medium heat, melt the butter. Add the sage leaves and the minced garlic clove. Cook for 2-3 minutes, stirring frequently, until the butter is lightly browned and fragrant. Remove from heat.
After 25 minutes, remove the squash from the oven and drizzle it with maple syrup. Toss the squash gently to coat with the syrup, then return it to the oven for another 15 minutes, or until the squash is tender and caramelized.
Once the squash is fully roasted, transfer it to a serving dish. Pour the sage butter over the squash and toss gently to coat. Garnish with the cooked sage leaves.
Serve immediately as a side dish or enjoy on its own!
Nutrition Facts
Calories |
1084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 2408 mg | 105% | |
| Total Carbohydrate | 137.8 g | 50% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 57.6 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 412 mg | 32% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2634 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
