These roasted butternut squash wedges are brushed with a herby olive oil, roasted until tender and lightly caramelized, then finished with Parmesan and crispy sage leaves. A simple savory fall side dish for roast dinners, holidays, or weeknight meals.
Roasted Butternut Squash Wedges
Grant and I almost always have butternut squash in the kitchen during fall and winter. It's such a versatile vegetable, and we love changing up the flavors.
It works beautifully with both sweet and savory flavors, but for these wedges we keep things classic with sage, rosemary, a little chili, and Parmesan.
If you're in the mood for something sweeter, try our Roasted Butternut Squash Slices with Brown Sugar and Cinnamon, or our Roasted Butternut Squash Cubes for a simple everyday version.
Scroll down for step-by-step instructions, chef's tips, variations, serving ideas, and storage tips.
Jump to:
- Roasted Butternut Squash Wedges
- Recipe at a Glance
- Ingredients You'll Need
- Seasonality: When Is Butternut Squash in Season?
- How to Make Roasted Butternut Squash Wedges
- Variations and Substitutions
- What to Serve With Roasted Butternut Squash Wedges
- Storage Instructions
- FAQ's
- More Butternut Squash Recipes
- Roasted Butternut Squash Wedges with Sage and Parmesan
Recipe at a Glance
- Roast Time: 25-35 minutes
- Serves: 4
- Main ingredients: Butternut squash, olive oil, sage, rosemary, and Parmesan
- Dietary information: Vegetarian and gluten-free
- Perfect for: Fall dinners, Sunday roasts, Thanksgiving, and holiday meals
- Cooking method: Oven roasted
Ingredients You'll Need
You only need a handful of ingredients for these roasted butternut squash wedges.
- Butternut squash - Leave the skin on and cut into fairly even wedges. The skin softens in the oven and helps the squash hold its shape.
- Olive oil - Carries the herbs and helps the wedges roast and caramelize.
- Fresh sage and rosemary - Chopped herbs flavor the oil, while whole sage leaves are added near the end so they crisp up.
- Chili flakes - Optional, but a little heat works beautifully with the naturally sweet squash.
- Parmesan - Sprinkled over the warm wedges just before serving.
- Salt and black pepper - Season generously.
See the recipe card for quantities.
Seasonality: When Is Butternut Squash in Season?
Butternut squash is one of our favorite vegetables for fall and winter, especially because it works just as well for everyday dinners as it does for Thanksgiving, Christmas, and Sunday roasts.
It also stores well after harvest, so it's an easy vegetable to keep on hand throughout the cooler months.
Want to learn more about when produce is in season? Explore the USDA's Seasonal Produce Guide.
How to Make Roasted Butternut Squash Wedges
Preheat the oven
Preheat the oven to 200°C (400°F). Line a large baking sheet with parchment paper.
Cut the butternut squash
Cut the butternut squash in half lengthways and scoop out the seeds. Cut each half into wedges, leaving the skin on.
For step-by-step photos, see our guide on how to peel and cut butternut squash.
Chef's Tip: The skin softens as it roasts and helps the wedges hold their shape. It also gives the edges a lovely rustic look.
Season the wedges
Mix the olive oil, chopped sage, rosemary, and chili flakes in a small bowl.
Arrange the wedges in a single layer on the prepared baking sheet. Brush both sides of the butternut squash wedges with the herb oil, then season with salt and pepper.
Toss the whole sage leaves in the remaining herb oil and set aside for later.
Roast
Roast for 25-35 minutes, turning halfway through, until the wedges are almost tender and starting to caramelize around the edges.
Scatter the sage leaves over the baking sheet for the last 5 minutes of roasting, just until crisp and fragrant.
Chef's Tip: Keep an eye on the sage leaves once they go into the oven. They crisp quickly and can become bitter if they get too dark.
Garnish and Enjoy!
Transfer to a serving platter and sprinkle with grated Parmesan while still warm. Use the crispy sage leaves for garnish.
Variations and Substitutions
These wedges are easy to change without losing their savory character.
- Thyme - Add a little fresh thyme alongside the sage and rosemary.
- Pecorino Romano - Use instead of Parmesan for a slightly sharper, saltier finish.
- Dairy-free - Simply leave off the Parmesan.
- More heat - Add a slightly bigger pinch of chili flakes.
- Different spice direction - Try za'atar, Moroccan spice, or Lebanese 7 Spice instead of the rosemary and sage for a completely different flavor.
What to Serve With Roasted Butternut Squash Wedges
These wedges work especially well with roast meats, grains, and other fall vegetables.
- With rice or grains - Serve with our Brown Rice Pilaf with Apples, Cranberries and Pecans.
- With roast chicken - Try Roast Chicken with Orange and Fennel.
- With lamb - Pair with Mediterranean Boneless Leg of Lamb.
- With salads - Try our Roasted Beet Salad with Feta or Moroccan Orange Salad with Dates and Pomegranates.
- For a holiday meal - Add Green Beans Almondine, Glazed Honey Thyme Carrots, Roasted Brussels Sprouts, or Roast Potatoes.
Storage Instructions
Fridge: Store leftover wedges in an airtight container in the refrigerator for up to 2-3 days.
Reheat: Reheat in a hot oven or air fryer for the best texture. The microwave works too, but the wedges and crispy sage will soften and become a little soggy.
FAQ's
A : Not for this recipe. The skin is left on because it softens during roasting and helps the wedges hold their shape.
If you're using another cut, such as cubes or slices, we prefer to peel the squash first.
A : Sage and rosemary are especially good with butternut squash because their savory flavor balances its natural sweetness.
Thyme also works beautifully, and you can use spice blends such as za'atar for a different flavor profile.
A : Add lightly oiled whole sage leaves during the last 5 minutes of roasting, rather than at the beginning.
Keep a close eye on them once they go into the oven. They should become crisp and fragrant, but if they get too dark they can taste bitter.
More Butternut Squash Recipes
If you have another butternut squash in the kitchen, try our:
- Easy Roasted Butternut Squash Cubes
- Roasted Butternut Squash Slices with Brown Sugar and Cinnamon
- Roasted Butternut Squash Salad with Feta and Pomegranate
- Butternut Squash and Sweet Potato Casserole
- Hasselback Butternut Squash
These roasted butternut squash wedges are an easy way to take butternut in a more savory direction. Serve them with our Brown Rice Pilaf and your favorite roast for a cozy fall dinner or holiday meal.
Give the recipe a try and let us know what you served it with. And don't forget to Pin it for later!
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Roasted Butternut Squash Wedges with Sage and Parmesan
- Total Time: 45-55 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
These roasted butternut squash wedges are brushed with a herby olive oil, roasted until tender and lightly caramelized, then finished with Parmesan and crispy sage leaves. A simple savory fall side dish for roast dinners, holidays, or weeknight meals.
Ingredients
1 medium butternut squash, about 1.1-1.4 kg (2 ½-3 lb), cut into wedges with skin on
2-3 tablespoon (30- 45 ml) olive oil
1 tablespoon fresh sage, finely chopped
1 teaspoon fresh rosemary, finely chopped
¼ teaspoon chili flakes, optional
Salt and freshly ground pepper for seasoning
8-10 whole sage leaves
15-20 g (2-3 tbsp) Parmesan cheese, grated
Instructions
Preheat the oven to 200°C (400°F). Line a large baking sheet with parchment paper.
Cut the butternut squash in half lengthways and scoop out the seeds. Cut each half into wedges, leaving the skin on.
For step-by-step photos, see our guide on how to peel and cut butternut squash.
Chef's Tip: The skin softens as it roasts and helps the wedges hold their shape. It also gives the edges a lovely rustic look.
Mix the olive oil, chopped sage, rosemary, and chili flakes in a small bowl.
Arrange the wedges in a single layer on the prepared baking sheet. Brush both sides of the butternut squash wedges with the herb oil, then season with salt and pepper.
Toss the whole sage leaves in the remaining herb oil and set aside for later.
4. Roast
Roast for 25-35 minutes, turning halfway through, until the wedges are almost tender and starting to caramelize around the edges.
Scatter the sage leaves over the baking sheet for the last 5 minutes of roasting, just until crisp and fragrant.
Chef's Tip: Keep an eye on the sage leaves once they go into the oven. They crisp quickly and can become bitter if they get too dark.
Transfer to a serving platter and sprinkle with grated Parmesan while still warm. Use the crispy sage leaves for garnish.
Notes
Storage Instructions
Fridge: Store leftover wedges in an airtight container in the refrigerator for up to 2-3 days.
Reheat: Reheat in a hot oven or air fryer for the best texture. The microwave works too, but the wedges and crispy sage will soften and become a little soggy.
- Prep Time: 10 minutes
- Cook Time: 35-45 minutes
- Category: Side Dish
- Method: Oven Roasted
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 189
- Sugar: 5.5 g
- Sodium: 151.2 mg
- Fat: 8.3 g
- Carbohydrates: 29.6 g
- Protein: 4 g
- Cholesterol: 2.7 mg
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
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