Sage And Orange-scented Butternut Squash Recipe

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Sage and Orange-Scented Butternut Squash

virginia duncan


This comes from Weight Watchers. It's valued as 2 points a serving. This is a dish full of flavor and easy to make.

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20 Min


40 Min




cooking spray
9 c
butternut squash, cut into large cubes
1 Tbsp
olive oil
2 tsp
kosher salt
3/4 tsp
fresh sage, minced
3/4 tsp
zeast, finely grated

Directions Step-By-Step

Preheat oven to 425 F. Coat two large baking sheets with cooking spray or line with parchment paper.
In a large bowl, thoroughly toss squash with oil and salt, spread onto prepared baking sheets, leaving room between squash cubes.
Roast squash, stirring after 15 minutes, and rotating baking sheets to promote even browning, until squash is tender and well-browned, about 30-40 minutes.
Transfer squash to a serving bowl,toss gently with sage and orange zest. Yields about 3/4 heaping cup per serving.
A medium sized, 2 pound squash will yield approximately 3 1/2 cups of diced squash cubes so you'll need 5 pounds whole squash for this recipe. Peel a whole butternut squash with a sturdy vegetable peeler. Trim the ends and cut it in half lengthwise. Scoop out seeds and membrane. Also use precut from the store for a shortcut.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Potatoes
Regional Style: Asian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtag: #easy