5 Ingredients or Fewer

Paleo-Friendly Roasted Butternut Squash with Crispy Sage Leaves

November 24, 2015
0 Ratings
Photo by Ultimate Paleo Guide
  • Prep time 15 minutes
  • Cook time 45 minutes
  • Serves 4
Author Notes

Wow your dinner guests this winter. Roasting the squash caramelizes it to perfection, while adding crispy sage at the last minute adds color and flavor. If you’re looking for an alternative to sugar sweet potato casseroles, this healthy option is it.
Note: Recipe originally appeared on http://ultimatepaleoguide.com/recipe/thanksgiving-dish-roasted-butternut-squash-with-crispy-sage-leaves/ —Ultimate Paleo Guide

What You'll Need
  • 1 Butternut squash (peeled and cubed)
  • 3 tablespoons Olive oil (divided)
  • 12 Sage leaves
  • Sea salt and fresh ground pepper (to taste)
  1. Preheat oven to 400 degrees F.
  2. Toss the squash with 2 tablespoons olive oil and a pinch of salt and pepper. Lay on a baking sheet in a single layer and roast for 20 minutes.
  3. Remove from oven, stir and continue roasting for 10 to 15 more minutes, until squash is browned and tender.
  4. Remove from oven.
  5. Before serving, heat the remaining oil in a skillet. Add the sage leaves and cook for about 1 minute, until just crisp.
  6. Toss with the squash before serving.

See what other Food52ers are saying.

  • Ultimate Paleo Guide
    Ultimate Paleo Guide
  •  Burton

2 Reviews

Burton September 29, 2019
It seems like a step is missing from this. It says to toss the squash with oil, and then it skips straight to "Remove from oven, stir and continue roasting for 10 to 15 *more* minutes, until squash is browned and tender." How many minutes should the squash go in for to begin with?
Ultimate P. November 3, 2019
Hi Burton - you're correct! We have fixed this in the recipe. The squash should initially roast for 20 mins. Be sure that the squash is in a single layer on the baking sheet so it can cook evenly.