Roasted Butternut Squash with Sage and Dried Cherries

Jo Zimny


It's fall and time for squash. I love butternut squash, and paired with the sage and dried cherries it's so delicious. I use coconut oil because it doesn't go rancid when heated like other oils.

★★★★★ 3 votes
20 Min
50 Min


1 medium
butternut squash
4 Tbsp
coconut oil (divided in half)
sea salt and fresh cracked pepper
2 medium
sweet onions
2 Tbsp
fresh chopped sage
4 Tbsp
dried organic cherries

How to Make Roasted Butternut Squash with Sage and Dried Cherries


  • 1Preheat oven to 375'F.
  • 2Peel the squash with a potato peeler and cut in half lengthwise. Remove the seeds and discard.
  • 3Cut the squash in large chunks and put in a huge bowl. Add the two tablespoons of coconut oil, salt and pepper. Toss to coat the squash.
  • 4Arrange on a parchment paper lined baking sheet. Bake for 30 minutes or until caramelized.
  • 5Peel the onions and cut into large chunks and put into a large bowl. Coat with remaining 2 tablespoons of coconut oil. Season with salt and pepper and spread on a second parchment lined baking pan. Bake for 20 minutes, or until well caramelized. When the squash and onions are done, put in a big bowl toss with the sage and cherries. Serve warm.
  • 6Enjoy!

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About Roasted Butternut Squash with Sage and Dried Cherries

Course/Dish: Vegetables
Dietary Needs: Vegetarian
Other Tag: Healthy