Butternut Squash With Sage

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Butternut Squash is a winter squash with a sweet, nutty flavor. It couples nicely with sage. 

Squashes come in two categories: winter squash and summer squash.

Winter Squash is harvested from late summer to the beginning of winter. It has a thick skin and has a firm flesh that becomes soft when baked. Examples of winter squash are: acorn squash, butternut squash, delicata squash, and spaghetti squash. They typically store well for long periods of time.

Summer Squash is planted in late spring (when there is no longer frost) and is harvested until fall (before frost). It has a thin skin, due to the fact that it is usually harvested before it matures fully. Examples of summer squash are zucchini and crookneck squash. Summer squash has a much shorter shelf life than winter squash.

Both winter and summer squash are easy to chew when cooked and are packed with vitamins and minerals. Butternut squash is a family favorite, it is delicious baked and is excellent as a base for soups. Butternut squash and sage can both be easily grown in a garden. You should try it! Nothing tastes better than vegetables and herbs you have grown yourself!


Easy To Chew is a food blog created by a dentist, a public health professional, and a registered dietitian. Their mission? To cook up delicious recipes  dedicated to those who are in need of foods which are easy to chew, easy to swallow, and easy to love!


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    Butternut Squash With Sage

    5 from 2 votes
    Print Pin Rate
    Course: Side Dish/Vegetable
    Keyword: Butternut Squash
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Servings: 4


    • 1 butternut squash
    • 2-3 tablespoons olive oil
    • 1 teaspoon salt
    • ¼ teaspoon pepper
    • 2 tablespoons chopped fresh sage (or ⅛ teaspoon dried sage)


    • Take the butternut squash and pierce it all over with a fork. Put it in the microwave for five minutes.
    • Cut the squash in half, remove the seeds and pulp. Cut the skin off with a knife or vegetable peeler (be careful the squash will be hot, use a towel to hold it while you cut). Cut the peeled squash into ½ inch cubes.
    • Cover a baking sheet with aluminum foil and pour the olive oil on it. Put the squash cubes on the baking sheet. Add the salt, pepper, and sage. Use your fingers to completely coat the squash with the oil and seasonings. Spread the coated squash evenly in a single layer on the sheet.
    • Bake at 400° F for 25-30 minutes, until squash is easily pierced with a fork.
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    Butternut Squash With Sage can easily be turned into a puree by putting the cooked squash into your favorite blender or food processor. Add cream or butter while blending to help create the perfect texture. 

    Butternut Squash is low in calories proportional to its mass, meaning that it is a great food when you are trying to lose weight. If you eat a lot of hamburgers, you get a lot of calories and you can gain weight. No one gets overweight eating butternut squash, eat as much of it as you want.

    Butternut Squash has as much potassium as a banana. Potassium is helpful in managing a healthy blood pressure. It has been reported that 98% of Americans are potassium deficient. High levels of potassium may lower your risks of cardiovascular disease, like heart attacks or strokes.

    This makes the smoothest purees on planet earth!

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