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Roasted Butternut Squash With A Sage Honey Butter Sauce

Roasted Butternut Squash with Sage Honey Butter Sauce

Course Side Dish
Cuisine American
Keyword roasted-butternut-squash, roasted-squash-recipes, squash-recipes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Calories 305kcal
Author Melissa Sperka


  • 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 Tbsp grated orange zest
  • 2 Tbsp 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.


Chiffonade: Stack the sage leaves one on top of the other and roll into a tubular shape. Use a sharp knife and cut into thin ribbons.


Serving: 1serving | Calories: 305kcal | Carbohydrates: 38g | Protein: 2g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 109mg | Potassium: 623mg | Fiber: 4g | Sugar: 22g | Vitamin A: 18448IU | Vitamin C: 39mg | Calcium: 88mg | Iron: 1mg