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roasted butternut squash

Roasted Butternut Squash with Pecorino and Sage

Serves: 2 to 4

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1 large butternut squash, peeled, seeded and cut into 1-inch pieces
3 tablespoons extra-virgin olive oil
5 cloves garlic, smashed and peeled
3/4 ounce fresh sage leaves, leaves only, plus more for garnish
Kosher salt and freshly ground black pepper
1/4 cup Pecorino Romano cheese shavings


Heat the oven to 400 degrees.

In a large bowl, toss the squash with the olive oil, garlic and sage, then season with salt and pepper. Arrange squash in a single layer on a baking sheet and roast, stirring occasionally, until tender and lightly browned, 30 to 45 minutes.

Discard the garlic, toss with the Pecorino and serve, garnished with additional sage.

About the recipe

This is a nice all-purpose autumnal side dish, perfect with meats, poultry and seafood. Roasting the squash amplifies its natural sugars, while the garlic, sage and salty Pecorino keep it firmly rooted as a savory dish.