Honey-Sage Roasted Squash
A delightful blend of sweet and savory, this honey-sage roasted squash makes for a perfect side dish. Tender squash caramelized with honey and infused with fragrant sage offers a comforting taste of autumn.
Ingredients
- 1 medium butternut squash peeled
- 2 tbsp unsalted butter melted
- 1 tbsp honey
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 8-10 leaves fresh sage whole
Instructions
- 1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- 2. In a small bowl, whisk together the melted butter, honey, salt, and black pepper until well combined.
- 3. Place the cubed squash on the prepared baking sheet. Pour the butter-honey mixture over the squash and toss gently to ensure all pieces are evenly coated.
- 4. Add the whole fresh sage leaves to the squash mixture and toss again, making sure they are also lightly coated to prevent burning during roasting.
- 5. Spread the squash and sage in a single layer on the baking sheet, ensuring not to overcrowd it for even cooking and caramelization.
- 6. Roast for 50-60 minutes, stirring the squash halfway through, until it is tender, deeply caramelized, and the sage leaves are fragrant and slightly crisp.
- 7. Remove from the oven and serve immediately as a delicious side dish. Enjoy!
Notes
Feel free to experiment with different types of squash like acorn or delicata. If you don't have fresh sage, dried sage can be used, but reduce the quantity to 1-2 teaspoons. This dish is excellent with roasted chicken, pork loin, or as part of a vegetarian feast. Ensure the squash is spread in a single layer for best caramelization.