Roasted Butternut Squash with Garlic, Sage and Pine Nuts Recipe | Yummly
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Roasted Butternut Squash with Garlic, Sage and Pine Nuts

Melatti: "Very good. Made it twice and will make it again" Read More
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  • 3 pounds butternut squash (peeled, seeded and cut into 3/4-inch cubes - click here to learn how)
  • 2 tablespoons olive oil (divided)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black ground pepper (freshly)
  • 2 large garlic cloves (minced)
  • 2 tablespoons chop fresh sage (finely)
  • 1/3 cup pine nuts
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    Melatti 9 months ago
    Very good. Made it twice and will make it again
    Donna P. a year ago
    Very tasty. Will make this again
    Kathy Upper a year ago
    Excellent it's a great way to serve squash
    Nicole M a year ago
    Would make again, it’s a great side dish. But the oven time seemed a tad too long. I’ll check it at 25/30 min mark to avoid any burny bits next time
    Kay a year ago
    I would suggest taking out/turning over the squash pieces halfway through, some of mine sort of burned to the bottom. Still tasted good though. I made it with thyme because I didn’t have sage on hand, it was really good.
    Nathan Rudd a year ago
    Very good, but I used walnuts since I didn’t have pine nuts & it was a little bitter.
    Hlana 3 years ago
    Delicious, I will definitely make it again
    Lucy 3 years ago
    Pretty good! Used better instead of oil for cooking sage and pine nuts.
    Sarah 3 years ago
    Delicious! I put it with quinoa and applies over a spinach salad. Sooo amazing!
    Coleus Becher 3 years ago
    Amazing! My coworkers were envious when I brought some to lunch
    von Heijne 3 years ago
    D-E-L-OISCIOUS! Cooked squash 10 minutes longer to make it crispy and added 1/4 flax seed for a bit more crunch. Noms for days.
    Sherri 3 years ago
    Loved it!!!! Had to add dried sage....but flavors amazing!!!
    Billye VeghAtout 4 years ago
    So easy and delicious I added as a topping to spinach salad
    Monaghan 4 years ago
    I added quinoa, garlic, pine nuts, white truffle oil, with rosemary ! It was amazing! So good! Loved even my toddler ate it hubs said it was something he wants again next time I’ll do the same but add some mini oranges lol
    Gabriella 4 years ago
    My favorite new vegetable dish! SUCH a winner!
    Groenhout 4 years ago
    very simple, yet delicious. substituted pecans for the pine nuts
    Stephanie 4 years ago
    Yummy! 35-40 mins is enough. Roast at end
    Joanne Lawrence 4 years ago
    This was pretty much the best thing ever. I made it last week and am making it again tomorrow!
    jatneen graziano 4 years ago
    Excellent! I used chopped walnuts instead of the pine nuts Great flavors!!!!
    Daniel Jeter 4 years ago
    Great healthy nutritious side dish! The smell of the sage and garlic together is HEAVEN and smells just like thanksgiving!!
    Thomas Hagen 4 years ago
    This way super delicious! I left out the pine nuts as I did not have them on hand and it was still wonderful! My 15 month old even ate it which I didn’t know if he would with the sage in there!
    Keely Haning 4 years ago
    Delicious side dish and so easy to make, I substituted pine nuts for walnuts and it's still super good