Sage and orange-scented butternut squash
SmartPoints® value per serving
Six simple ingredients come together in under an hour in this brightly colored, flavorful roasted butternut dish, a perfect side dish for a holiday meal. The distinct aroma of sage will fill your home with the smells of Thanksgiving and please your tastebuds paired with the meaty roasted butternut and the zing of fresh orange. Look for pre-cut butternut in your supermarket to save on prep time or cut your butternut a few days ahead of making your big meal. Paired with a roasted turkey, chicken or leg of lamb, this dish is a wonderful addition to a tableful of roasted vegetables.
Uncooked butternut squash
9 cup(s), cut into large cubes*
¾ tsp, minced
¾ tsp, finely grated
- Preheat oven to 425°F. Coat two large baking sheets with cooking spray or line with parchment paper.
- In a large bowl, thoroughly toss squash with oil and salt; spread onto prepared baking sheets, leaving room between squash cubes.
- 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.
- 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.