These garlic-sage roasted butternut squash slices are a savory answer to the usual sweet squash side. The slices get golden at the edges in a hot oven, while garlic and sage go on near the end so they flavor the squash without burning. It works beside roast chicken, a bean-based dinner, or a holiday main.
The key is even thickness. Cut the neck into ½-inch rounds and the seeded bulb into ½-inch half-moons, then spread them on a large sheet pan with room between pieces. If the pan is crowded, the squash steams instead of browning. You can prep the pieces a day ahead and roast just before serving.
Prep: 15 minutes Cook: 30 minutes Total: 45 minutes Yield: 4 side servings
Ingredients
- 1 medium butternut squash (about 2 pounds whole)
- 2 tablespoons olive oil, divided
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 garlic cloves, finely minced
- 1 tablespoon finely chopped fresh sage (about 5 to 6 leaves)
- 1 teaspoon lemon juice, for finishing (optional)
Directions
- Heat the oven to 425°F. Line a large rimmed baking sheet with parchment. Trim both ends of the squash. Peel with a sturdy vegetable peeler, separate the neck from the bulb, halve the bulb, and scoop out the seeds.
- Slice the neck into ½-inch rounds and the bulb into ½-inch half-moons. Aim for pieces of similar thickness so they finish together. Pat the pieces dry if they are damp.
- Toss squash with 1½ tablespoons of the olive oil, salt, and pepper. Arrange in one layer on the sheet, leaving a little space between slices. Use two sheets if needed.
- Roast for 18 to 20 minutes. Flip the slices. Stir the garlic and sage into the remaining ½ tablespoon oil, then brush or spoon a little onto each slice. Roast 8 to 10 minutes more, until the thickest pieces are fork-tender and the edges are browned.
- Let stand 3 minutes. Add the lemon juice, if using, and serve warm. Taste before adding extra salt.
Practical tips and variations
- Safe cutting: Use a stable board and a sharp chef’s knife. If the squash is especially firm, pierce the skin several times and microwave for 2 to 3 minutes, then let it cool enough to handle before peeling and cutting.
- Do I have to peel it? Butternut skin is edible after long cooking but can stay chewy on slices; peeling gives the most reliable texture here.
- Garlic timing: Adding minced garlic at the start of a 425°F roast can make it bitter. Add it when you flip the squash instead.
- Fresh or dried sage: Use 1 teaspoon crumbled dried sage in place of the tablespoon of fresh sage. Mix it with the finishing oil.
- For sweetness: If you want a sweet-savory variation, drizzle 1 teaspoon maple syrup over the full pan after roasting. The main recipe does not need it.
Common questions
How thick should butternut squash slices be?
About ½ inch. Thinner slices can dry or scorch at the edges before the center is tender; thicker ones need more oven time.
Can I roast the squash ahead of time?
Yes. Peel and slice up to a day ahead and refrigerate covered. For the best browned edges, roast shortly before serving. Fully cooked leftovers can be reheated in a hot oven.
What if the squash is not browning?
Check that the oven is fully heated and the pan is not crowded. Move the slices farther apart or use a second sheet. Avoid stacking them.
Storage and reheating
Cool promptly and refrigerate in a covered container within 2 hours for up to 4 days. Reheat spread out on a baking sheet at 400°F for about 8 to 10 minutes, until hot, or warm in a skillet. The microwave works, but the edges will soften. Freezing is possible for up to 2 months, though thawed slices lose some of their firm texture.
Estimated nutrition
Per side serving: approximately 145 calories, 2 g protein, 22 g carbohydrate, 7 g fat, 4 g fiber, and 300 mg sodium. This is an estimate based on four portions and varies with squash size and how much oil remains on the pan.
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