Celebrate the flavors of the season, and make our Roasted Butternut Squash with Sage. With just five ingredients, our Roasted Butternut Squash with Sage is a sweet and zesty side dish that's packed with flavor!
Cover rimmed baking sheet with foil; spray with cooking spray. Peel squash; cut lengthwise in half. Scoop out and discard seeds. Cut off and discard both ends of squash. Cut trimmed squash crosswise into 3/4-inch-thick slices, then cut each slice into 3/4-inch chunks. Spread onto prepared baking sheet. Add dressing, shallots and 2 Tbsp. cheese; stir.
Bake 30 to 35 min. or until squash is tender, stirring after 20 min. Remove from oven.
Melt butter in small skillet on medium heat. Add sage; cook and stir 2 to 3 min. or until leaves are crisp.
Serve squash topped with sage and remaining cheese.
How to Easily Remove the Seeds from the Squash Pieces
Use ice cream scoop to remove the seeds from the squash pieces. Because the edge of the scoop is sharp, it cuts through the fibers inside the squash easier than if you used your hands or a regular spoon.
In addition to delivering a good source of vitamin C, the butternut squash is also rich in vitamin A. And as a bonus, the squash is roasted to add a touch of sweetness that the entire family is sure to enjoy.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.