Sage and Orange-Scented Butternut Squash

Total Time
55 min
15 min
40 min
Fresh sage and orange zest are deliciously paired with butternut squash. Buy the squash precut to save time.


cooking spray

2 spray(s)

uncooked butternut squash

9 cup(s), cut into large cubes*

olive oil

1 Tbsp

kosher salt

2 tsp

fresh sage

¾ tsp, minced

orange zest

¾ tsp, finely grated


  1. Preheat oven to 425°F. Coat two large baking sheets with cooking spray or line with parchment paper.
  2. In a large bowl, thoroughly toss squash with oil and salt; spread onto prepared baking sheets, leaving room between squash cubes.
  3. Roast squash, stirring after 15 minutes, and rotating baking sheets to promote even browning, until squash is tender and well-browned, about 30 to 40 minutes.
  4. Transfer squash to a serving bowl; toss gently with sage and orange zest. Yields about 3/4 heaping cup per serving.


*A medium sized, 2 pound squash will yield approximately 3 1/2 cups of diced squash cubes so you’ll need 5 pounds whole squash for this recipe.Peel a whole butternut squash with a sturdy vegetable peeler. Trim the ends and cut it in half lengthwise. Use an ice cream scoop or melon baller to easily scoop seeds and membrane from each half.Precut butternut squash is widely available in supermarkets and is a great shortcut for time-pressed cooks. Be sure to trim down the pieces to small, even-sized cubes or slices before roasting to allow for better browning. If you have one, a microplane grater makes quick work of finely grating citrus zest.

A happier, healthier you starts here