Sticky Sage Roasted Butternut Squash – wedges or butternut squash tossed with fresh sage leaves, garlic, drizzled with melted butter and golden syrup and roasted until caramelized and sticky. This vibrant side is perfect for the holidays or served alongside a roast during the cooler months, holidays or not.Jump to Recipe
Although fall/autumn is still a few weeks away, I had to share these butternut squash recipes with you as I’ve got two large vines marching across the lawn and they’ve been loaded with blossoms and squash for about six or so weeks now. But our resident crazy squirrel has discovered them so it’s time to get the rest of the squash picked and pull out the vines as they’re starting to yellow and look sad anyway although still with blossoms and squash.
When roasted with the golden syrup, the squash becomes sticky and caramelized and the sage turns crisp. The garlic bulbs give a subtle garlic flavor but for more punch, squeeze the flesh from the papery exterior to serve with the squash. It’s all a rather delightful combination that speaks of the impending seasonal change.
Of course you could adorn the squash with roasted pecans and goat cheese. Very delicious I’m sure and this did cross my mind. My thought was however that not everything has to have a lofty list of ingredients to be good, so I stuck with my new mantra ‘less is more’ and let the golden syrup, sage and garlic add subtle flavor nuances. Less ingredients, less expense, less work. Sounds okay right? Sticky Sage Roasted Butternut Squash doesn’t need the fanfare. The squash was dark, creamy and really flavorful so I wanted that flavor to shine rather than mask it. I have to say, all modesty aside, that I was pretty chuffed at growing such delicious squash – from seed no less. Although I’m guessing it’s pretty easy to grow. What about you, have you grown squash and pumpkins before? Let me know. Until next time, sending love and light your way, Lovoni xo
Oh and here are some more butternut squash recipes for you if you too are longing for some fallish cooking: Sage Butter and Prosciutto Roasted Squash; Cheesy Chicken, Squash and Cauliflower Bake; Creamy Butternut Squash and Ginger Soup and Roasted Squash, Cannellini and Chipotle Chili.
Cooking times for the recipe will depend on the size of the wedges you cut. I used two small squash for this recipe so my wedges were quite small.
STICKY SAGE ROASTED BUTTERNUT SQUASH
- 3 lbs butternut squash with skin, cut into wedges and seeds removed
- 1 small bunch sage, leaves picked off
- 2 garlic bulbs, halved
- 2 tablespoons olive oil
- 1 teaspoon coarse sea salt
- 1 teaspoon freshly ground pepper
- 3 tablespoons butter
- 3 tablespoons golden syrup or dark brown sugar
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Toss the squash, sage leaves, garlic, oil, salt and pepper together on the baking sheet. Roast for 20 minutes.
- While the squash is roasting, melt the butter with the golden syrup in a small saucepan over medium heat until the butter is melted.
- Remove the squash from the oven, drizzle with the butter mixture and carefully toss to coat the squash. Roast for 20 to 25 minutes or until the squash is tender and caramelized. Either discard the garlic or squeeze the cloves from the garlic bulb halves to serve with the squash, discarding the papery outside.