Sage and Orange-Scented Butternut Squash

Sage And Orange-scented Butternut Squash

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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.


★★★★★ 1 vote

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

How to Make Sage and Orange-Scented Butternut Squash


  1. Preheat oven to 425 F. Coat two large baking sheets with cooking spray or line with parchment paper.
  2. In a large bowl, thoroughly toss squash with oil and salt, spread onto prepared baking sheets, leaving room between squash cubes.
  3. 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.
  4. Transfer squash to a serving bowl,toss gently with sage and orange zest. Yields about 3/4 heaping cup per serving.
  5. 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.

Printable Recipe Card

About Sage and Orange-Scented Butternut Squash

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

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