This easy recipe for Maple Roasted Butternut Squash With Sage is oven roasted to a tender slightly sweet vegetable that’s great as a side dish or for soups, stews or to add to salad.
Peel and halve the butternut squash, then scoop out and discard the seeds. Chop the butternut squash flesh into small chunks. Place the squash into a large roasting tray.
Peel the onion and cut it into wedges, then add them to the tray of squash, ensuring it’s not too crowded (or the veg will steam instead of roast).
Mix the oil, maple syrup and dried sage in a small bowl, then drizzle it over the squash and onion and toss to coat, and season with salt and pepper.
Roast for 30 minutes, turning occasionally.
Serve hot as a side dish (topped with fresh sage if desired) or hot or cold over salad.