This right here? This is fall on a platter. Roasted butternut squash gets all golden and caramelized, sage turns perfectly crispy, and then—we shower it all with nutty Parmesan and just a kiss of lemon. It’s the kind of cozy, easy side dish that feels a little fancy without demanding much. Whether you’re hosting friends or just jazzing up Tuesday dinner, this is your go-to autumn magic.
Why You’ll Love This Recipe
Every fall, the first chilly evening I roast up this butternut squash, my kitchen smells like pure comfort. The sage crisps up in the oven, the Parmesan melts into all the right corners, and suddenly, everyone’s hanging out around the pan sneaking bites before it ever hits the table. It’s simple but special—just how I like it.
- Perfectly caramelized edges with tender centers
- Fresh sage adds bold, earthy flavor
- Parmesan gives it a rich, savory finish
- Great for entertaining or weeknight dinners
- Easily adaptable for different diets or flavors
Ingredients Breakdown
Essentials
- 1 medium butternut squash (about 2–2.5 lbs), peeled and cubed into 1-inch pieces
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme
- Salt and freshly ground black pepper, to taste
- 6–8 fresh sage leaves, torn or chopped
- 1/2 cup freshly grated Parmesan cheese
- Zest of 1/2 lemon and a squeeze of juice (optional)
Pro Tips
- Use pre-cut butternut squash for a time-saving shortcut—but check for uniform sizing
- Fresh garlic is optional, but adds a lovely aromatic touch (use 2 minced cloves)
- For some heat, sprinkle in red pepper flakes before serving
- Want crunch? Finish with toasted pine nuts or breadcrumbs
- No fresh sage? Use a pinch of dried, but watch it carefully to avoid burning
Step-by-Step Instructions
- Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup.
- In a large bowl, toss the cubed squash with olive oil, thyme, salt, pepper, and garlic (if using) until evenly coated.
- Spread the squash out in a single layer on the prepared sheet pan. Don’t crowd it—you want those crispy edges!
- Roast for 20-25 minutes, flipping halfway through, until the squash is tender and golden brown at the edges.
- In the final 5-7 minutes of roasting, sprinkle the sage evenly over the squash, then add the Parmesan on top. Place back in the oven until the cheese melts and the sage crisps up.
- Remove from oven and let rest a couple minutes. If desired, toss with lemon zest and a light squeeze of lemon juice to brighten it up.
- Transfer to a serving dish. Finish with a drizzle of olive oil, a sprinkle of extra Parmesan, and any optional toppings like red pepper flakes, toasted pine nuts, or breadcrumbs.
Chef’s Tips and Tricks
- Cut the squash into even-sized cubes so it cooks consistently
- Don’t overload the pan—use two pans if needed so the squash roasts, not steams
- Add sage late to avoid burning and keep it lacy and crisp
- Grate Parmesan fresh for best flavor—pre-shredded won’t melt as well
- Leftovers taste even better the next day—try tossing into a salad or grain bowl
Recipe Variations and Serving Suggestions
- Honey-Balsamic Glaze: Drizzle 1 tsp honey and a quick splash of balsamic over the squash just before serving
- Nutty Crunch: Add chopped toasted almonds or hazelnuts at the end for texture
- Herby Twist: Sub thyme for rosemary or add rosemary with the sage for extra depth
- Make it a Main: Toss with cooked farro, quinoa, or couscous for a warm, hearty grain bowl
- Kick of Heat: Add a small drizzle of chili oil or red pepper flakes
FAQs
Can I use frozen squash?
You can, but it won’t get quite as caramelized. Thaw and pat dry first, then roast at high heat to encourage browning.
Can I prep this ahead of time?
Absolutely! Roast the squash a day or two in advance, then reheat in a hot oven to revive those crispy edges.
What’s the best substitute for Parmesan?
For dairy-free versions, try a dairy-free Parmesan-style cheese or finish with toasted almond slices and salt for that umami factor.
Recipe Card
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- 1 medium butternut squash (2–2.5 lbs), peeled, seeded, and cubed
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced (optional)
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme
- Salt and freshly ground black pepper
- 6–8 sage leaves, torn or chopped
- 1/2 cup freshly grated Parmesan cheese
- Zest of 1/2 lemon + squeeze of juice (optional)
Instructions:
- Preheat oven to 425°F. Line a sheet pan with parchment paper.
- Toss cubed squash with olive oil, garlic (if using), thyme, salt, and pepper.
- Spread on pan in a single layer and roast for 20–25 minutes, flipping halfway.
- Sprinkle sage and Parmesan over squash. Roast 5–7 minutes more.
- Add lemon zest and juice, if desired. Transfer to a dish and serve warm with optional toppings.
Nutrition: ~170 calories per serving
Did you try this recipe? I’d love to hear how you made it your own! Leave a comment below, share a photo and tag me @thekitchensaid on Instagram, or pin it to save for later. Let’s keep making magic out of the everyday, one cozy dish at a time.
