Roasted Butternut Squash

January 25th, 2008


I think I’ve probably mentioned a hundred times that, a few years ago, I sat in the emergency room for about five hours from a squash-cutting injury.  Since then, I’ve carefully avoided cutting raw squash — using squash purees for dips and soups, and steaming my whole squashes in the microwave, rather than cutting them into pieces.

But that couldn’t go on forever.  As much as I like microwaved squash (and I do!), I needed to branch out.  So I slowly, carefully, fearfully cut up a butternut squash.

Fortunately, my thumb is still intact this morning.  Perhaps I’ll get over this little phobia after all — sooner, probably, because the finsished product was so good.  Sage works so perfectly in butternut squash soup, I figured it made a great addition to this dish as well.  However, I would use fresh sage if you have it — the dried kind got a little bit gritty after being roasted.  Or just add more liquid to the recipe — white wine or more butter never hurts.

Roated Butternut Squash

1 medium sized butternut squash, cut into 1″ pieces
1-2 tbsp butter, melted
1 tsp coarse sea salt
2 cloves garlic, sliced
1/4 cup roughly chopped fresh sage leaves, or 1/2 tsp dried sage

1. Preheat oven to 450 degrees.
2. Toss all ingredients together in a medium-sized roasting pan.
3. Cook for 40-45 minutes, pausing midway through to re-toss squash. Serve.

Serves 4.

Tags: food · side dishes

20 responses so far ↓

  • 1 Coffee and Vanilla // Jan 25, 2008 at 10:33 am

    I grill butternut squash only with salt and garlic…. I must try next time with sage… sounds delicious.
    Here is my recipe:

    Have a great weekend, Margot

  • 2 shana // Jan 25, 2008 at 11:14 am

    wow, steaming a *whole* squash in the microwave?? how long must that take?

    i love roasted squash, just the way you made it too; nothing fancy just olive oil, garlic, and herbs. delish!

  • 3 Michelle // Jan 25, 2008 at 11:16 am

    Butternut squash and sage are definitely a great pairing.  If you want to try something new, stuff the pureed butternut squash in some ravioli and serve with a sage butter brown butter sauce.  So delicious!

    PS. Glad your thumb is still in tact. 😉

  • 4 núria // Jan 25, 2008 at 11:48 am

    Good to know your thumb is still there! This dish is completey unknown to me, I’ll have to look up in the dictionary what sage is.
    I like the picture!

  • 5 núria // Jan 25, 2008 at 11:48 am

    Good to know your thumb is still there! This dish is completey unknown to me, I’ll have to look up in the dictionary what sage is.
    I like the picture!

  • 6 katy // Jan 25, 2008 at 12:20 pm

    Coffee and Vanilla — I would have loved to grill this dish, but it’s too cold in NY right now to even think about outdoor grilling!  Boo!

    Shana — about 8-10 minutes, actually, it’s not that bad.  I usually prick holes in the squash before putting it in, and then take it out at about 6 minutes, cut it in half, and put it back in for about 2-4 minutes to finish it off!  It’s super easy. 🙂

    Michelle — That sounds perfect, I’m saving brown butter for a night I’m having a dinner party — because calories don’t count when you’re eating with other people, right?  😉

    Nuria — Thanks!

  • 7 Donald // Jan 25, 2008 at 1:40 pm

    Now you’re talking. Perfect time of year for the winter squash isn’t it.

    Nice pic, by the way.

    I like butternut squash in my risotto too. I did a risotto dish with the squash and toasted pumkin seeds.

  • 8 Adele // Jan 25, 2008 at 6:07 pm

    Mmm. Are there leftovers? If there are, you can mash them up, mix with a little ricotta, and stuff into wonton wrappers to make squash ravioli. They are deliciously decadent with brown butter and sage sauce. 🙂

  • 9 Adele // Jan 25, 2008 at 6:07 pm

    D’oh. I missed Michelle’s comment above. Carry on…

  • 10 Jitterbean Girl // Jan 25, 2008 at 9:16 pm

    The safest way I’ve found to cut up raw winter squash is with a bench scraper and a hammer.  Seriously.  Works like a charm, and it’s so much easier than when you’re armed only with a knife.  I’m glad I’ve found this because I’m hopelessly clumsy and hopelessly addicted to butternut squash.

  • 11 katy // Jan 25, 2008 at 10:38 pm

    Donald – YES, I love butternut squash risotto — I made three types of risotto for a dinner party this fall, and the butternut was a huge hit!  I used pureed squash though — knife-phobia got the best of me!  I’ll have to try it again with fresh. 🙂

    Adele — Two ravioli suggestions means I will definitely have to try it!  No leftovers (yes, I can eat a whole squash myself) but this will definitely be a repeat recipe!

    Stacey — Astoundingly, I don’t have a bench scraper in my kitchen!  I need one though — they were incredibly helpful in the cooking class I took.  I kept thinking that my vegetable peeler would work if only it were a lot bigger…

  • 12 MrsPresley // Jan 26, 2008 at 12:57 pm

    i would be afraid of cutting squash too if that had happened to me! glad you still have all your fingers after making this 😉 the combination of butter and sage w/the squash is great… i agree with the pp about the sage brown butter sauce….mmm!

  • 13 Cakespy // Jan 26, 2008 at 5:18 pm

    Way to work with that small space! Looks delicious.

  • 14 emily // Jan 26, 2008 at 9:05 pm

    the squash looks delicious.  In a recent edition of Olive magazine (bbc food zine) Gordon Ramsey put up this recipe of open ravioli with mushrooms…and brown butter I think…anyhow, it seemed like a pretty darn good way of making an easy home made ravioli recipe with butternut squash.  Your squash over some papardelle, a brown butter sauce, and perhaps some fried sage leaves and we’re beyond in business… some shaved parm on top….are you with me??  Anyhow, it would be best for me to leave the pasta dreams aside and content myself with your gorgeous and healthy and totally fulfilling squash…no need to muck it up with anti-new years resolution ingredients!!  thanks for the recipe !! and, like everyone else, im beyond glad that your fingers are still intact…keep it that way will ya?!

  • 15 Ann // Jan 27, 2008 at 9:39 am

    Yum! Glad you got over The Fear and conquered the squash with all fingers still intact!

  • 16 katy // Jan 27, 2008 at 3:55 pm

    MrsPresley — Yes, usually I cook with olive oil but I felt like this dish really needed some butter!

    Cakespy — Thanks!

    Emily — Open ravioli?  Fried sage leaves?  You are amazing. 🙂 PS — I have an orzo recipe coming up that you will like — you could make it with couscous as well!

    Ann — Me too!

  • 17 katie // Jan 28, 2008 at 4:27 am

    We love sage, too.  My fresh is looking a little pathetic, right now… It froze last night!
    As to cutting squash – use a cleaver, one handed and stand back 3 paces…
    Of course, if you miss…..
    I usually embed the cleaver in the squash, then swing the cleaver/squash onto the board to crack open.

  • 18 MyKitchenInHalfCups // Jan 28, 2008 at 10:12 am

    Katie: Sage and butternut a match for all time.
    Gorgeous roasted butternut photo.

  • 19 Patricia Scarpin // Jan 31, 2008 at 1:00 pm

    You are a brave girl, sweetie!
    I’m sorry to hear about the injury but glad to know you are fully recovered.
    I love roasted butternut squash – have used it in a salad and there’s a risotto I intend to post tomorrow… 🙂

  • 20 roasted butternut squash stuffed ravioli // Apr 26, 2008 at 7:26 am

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