Roasted Butternut Squash with Sage
Roasted butternut squash turns sweet and caramelized with nothing more than a hot oven, sage, and a good olive oil. Firrisa's balanced, green-gold character from Tenuta Cavasecca's limestone valleys is easy enough for everyday roasting, refined enough to notice in the finishing drizzle.
Ingredients
- 1 medium butternut squash (about 2 lbs), peeled and cut into 1-inch cubes
- 1/4 cup Firrisa
- 8 fresh sage leaves, roughly torn
- 3 cloves garlic, smashed
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup grated Pecorino Romano (optional, for serving)
Instructions
- Preheat the oven to 425°F and line a large sheet pan with parchment paper.
- In a large bowl, toss the butternut squash cubes with Firrisa, smashed garlic, salt, and pepper until evenly coated.
- Spread the squash in a single layer on the prepared sheet pan, making sure the pieces aren't crowded so they roast rather than steam.
- Roast for 25 minutes, then flip the pieces and scatter the torn sage leaves over the top.
- Continue roasting 10-15 minutes more, until the squash is deeply golden at the edges and tender when pierced with a fork.
- Transfer to a serving platter, discard the garlic cloves if desired, and finish with a fresh drizzle of Firrisa and the grated Pecorino, if using.
Nutrition
Nutrition information is an estimate calculated from the ingredients listed and may vary based on the specific products used. It is not intended as medical or dietary advice.
Frequently Asked Questions
Why should I cut the squash into even pieces?
Evenly sized cubes roast at the same rate, so you don't end up with some pieces mushy while others are still firm.
Why is my squash coming out steamed instead of caramelized?
The pan is probably crowded — use two sheet pans if needed so the pieces have room to roast rather than steam.
When should I add the sage?
Partway through roasting, not at the start — added too early, it burns under the high heat and loses its flavor.
Can I make this ahead?
Leftovers keep in the fridge up to 4 days and reheat well in a hot oven or skillet, though the sage is best added fresh.
What You'll Need
