Baked Butternut Squash

This Baked Butternut Squash with Garlic Sage Butter is the perfect fall and holiday side dish! Tender roasted squash with Parmesan, fresh sage, and rich buttery flavor. Simple to make, beautiful to serve, and always a crowd favorite.

Course Side Dish

Cuisine American

Keyword Baked Butternut Squash

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 119kcal

Author Michelle

Ingredients

1 large butternut squash peeled
Salt and black pepper to taste
2 tablespoons olive oil
2 tablespoons butter melted
2 tablespoons fresh chopped sage
4 garlic cloves minced
⅓ cup freshly grated parmesan

Instructions

Preheat oven to 425°F.
Cut butternut squash in half length-wise. Using a spoon, scrape out seeds and discard.
1 large butternut squash
Slice butternut squash into ½-inch slices.
Arrange slices into a 9"x13" baking dish. Season with salt and pepper.
Salt and black pepper
In a small mixing bowl, combine olive oil, butter, sage, and garlic. Stir to combine.
2 tablespoons olive oil, 2 tablespoons butter, 2 tablespoons fresh chopped sage, 4 garlic cloves
Brush butter mixture over butternut squash slices.
Sprinkle parmesan cheese on top.
⅓ cup freshly grated parmesan
Cover and bake for 20 minutes.
Remove from oven. Uncover. Continue baking for an additional 10 minutes, until tender.
Season with more salt and black pepper to taste.

Video

Notes

Make Ahead Instructions: Prepare according to recipe instructions, including covering, but do not bake. Store in the refrigerator for up to 2 days. When you are ready to cook and serve, remove casserole cover, but leave the foil and parchment paper on. Bake at 425°F for 30-35 minutes. This is about 10-15 minutes longer than the time in the recipe, and will account for the chilled ingredients and dish. Then uncover and finish baking as the recipe instructs.
Storage: Store leftovers covered in the refrigerator for up to 4 days. Reheat in individual servings in the microwave.

Nutrition