This flavorful Roasted Butternut Squash features a flavorful homemade sage honey butter sauce. It's filled with warm flavors that are certain to complement a myriad of entrées.
Easy Roasted Butternut Squash Recipe
Roasted vegetables like this butternut squash have an undeniable sweetness about them. The roasting process brings out the natural sugar and they caramelize ever so beautifully around the edges. Normally, I'm quite happy with them in that state alone. This recipe takes the taste of roasted butternut squash up a couple of levels with a decadent sage honey-butter sauce. It's one of those "company worthy" side dishes that I have tucked away in my recipe file for special guests and special occasions.
How to Make the Best Roasted Butternut Squash Recipe
- Ingredients you'll need to make homemade Roasted Butternut Squash with Sage Honey Butter: Cubed butternut squash, olive oil, sea salt or kosher salt and black pepper.
- For the Sage Honey Butter Sauce you'll need: Salted butter, fresh sage, honey, orange juice and orange zest.
- Kitchen tools you'll need: Large sheet pan, sharp knife and cutting board, small saucepan, measuring cups and spoons.
- Take Advantage of Cubed Butternut Squash. Even though butternut squash has a soft and buttery texture when cooked, it can be a challenge to peel. If you're fortunate enough to have cubed squash available in your Produce department, this is a great opportunity to take advantage of that product and half the prep is done.
- How long do you roast butternut squash? After cubing the squash, toss it with olive oil, salt and pepper then roast in a preheated 425°F for 25 minutes. Then increase the oven temperature to 450°F and continue to roast for another 15-20 minutes or just until caramelized and tender. Adjust the time depending on the size of the cubed butternut squash.
- How do you chiffonade fresh sage? Stack the sage leaves on top of one another then roll into a tubular shape. Use a sharp knife to thinly slice creating ribbons.
- While I do recommend that the roasting needs to be done just before serving, you can certainly have all of the ingredients ready to expedite assembling. Pop them into the fridge until you're ready to bake.
- To save time, the sage honey butter sauce can be prepared the day before then reheated. It will solidify when chilled so it should be reheated in a saucepan over medium heat or in the microwave.
- If you choose to make this dish in one fell swoop, cook the sage honey-butter while the squash roasts, and drizzle over the top just before serving.
- Store cooked Roasted Butternut Squash chilled in the refrigerator for up to 3 days.
- Reheat on a sheet pan in a preheated 350°F oven or in an air fryer for a few minutes.
More Easy Squash Recipes to Make
There are so many opportunities to enjoy squash in many forms due to the many varieties and seasons. More squash recipes you may also like to try:
- Warm weather calls for Squash Croquettes.
- Sausage Stuffed Acorn Squash is both pretty and delicious.
- This simple Roasted Summer Squash with Peppers and Onion is light and healthy
- Italian Sausage Stuffed Squash can double as a side dish or an entrée.
- Homestyle Squash Casserole is topped with a crunchy topping.
- This Butternut Squash Soup recipe will rival any you can get at a restaurant.
- You won't miss the pasta in this recipe for Chicken Parmesan Spaghetti Squash.
- Mashed Butternut Squash from Recipe Runner.
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Helpful Kitchen Items:
Roasted Butternut Squash with Sage Honey Butter Sauce
- 3-4 lb cubed butternut squash cut into bite size cubes [around 8 cups]
- ¼ cup olive oil
- sea/kosher salt
- black pepper
- Sage Honey-Butter Sauce:
- ½ cup salted butter
- 6 small fresh sage leaves chiffonade
- ½ cup honey
- 1 tablespoon grated orange zest
- 2 tablespoon fresh orange juice
- Preheat the oven to 425°F and spray a baking sheet liberally with cooking spray.
- Toss the cubed butternut squash with the olive oil then arrange in a single layer on the baking sheet. Sprinkle with sea/kosher salt and black pepper to your taste.
- Place into the preheated oven and bake for 25 minutes.
- Increase the oven temperature to 450°F. Stir, then continue to roast for another 15-20 minutes until golden.
- To make the sauce: in a heavy bottomed saucepan over medium-low heat, melt the butter.
- Add the remaining ingredients and simmer over low heat until dark amber in color. The sauce should be reduced and thickened to the consistency of syrup. Around 20 minutes. Keep warm until serving.
- To serve, drizzle the roasted squash with the sage honey-butter sauce, and garnish with additional sage and freshly grated orange zest.
What can I replace the sage with in this recipe? My family does not like sage.
You could use Marjoram or Rosemary in it's place.
Can you make any part of this ahead of time?
Hi Jenn, you can certainly cube the squash and make the sauce in advance, sure.