Q : Do you peel butternut squash wedges before roasting?

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.

Q : What herbs go well with butternut squash?

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.

Q : How do you make crispy sage without burning it?

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.

Roasted Butternut Squash Wedges with Sage and Parmesan

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 1/2-3 lb), cut into wedges with skin on
2-3 tbsp (30- 45 ml) olive oil
1 tbsp fresh sage, finely chopped
1 tsp fresh rosemary, finely chopped
1/4 tsp chili flakes, optional
Salt and freshly ground pepper for seasoning
8-10 whole sage leaves
15-20 g (2-3 tbsp) Parmesan cheese, grated

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Instructions

1. Preheat the oven

Preheat the oven to 200°C (400°F). Line a large baking sheet with parchment paper.

2. Cut the 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.

3. 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.

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.

5. Garnish and Enjoy!

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