Sticky Sage Roasted Butternut Squash can be served as a side for special holiday meals or alongside a weekend family roast. Golden syrup, the lighter, less intense version of molasses has a wonderful, complex flavor and is worth sourcing it to use in this recipe. It’s also perfect for baking. I buy golden syrup on Amazon and some grocery stores in the US sell it either in a squeeze bottle or my favorite, a tin can. This is a simple recipe but has wonderful flavors thanks to the golden syrup & the butter-fried sage leaves. I like to keep the squash in chunky long pieces as I think it looks rustic but a little elegant. And less chopping.
Lovonis Lark
recipes + wellness
Sticky Sage Roasted Squash
Servings: 6
- 3 lbs 1.4kg butternut squash with skin, cut into wedges and seeds removed
- 1 small bunch sage, leaves picked off
- 2 garlic bulbs, halved crossways
- 2 tablespoons olive oil
- 1 teaspoon coarse sea salt
- 1 teaspoon freshly ground pepper
- 3 tablespoons butter
- 3 tablespoons golden syrup or dark brown sugar or treacle
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Toss the squash, sage leaves, garlic, oil, salt and pepper together on the baking sheet. Roast for 20 minutes.
- While the squash is roasting, melt the butter with the golden syrup in a small saucepan over medium heat until the butter is melted.
- Remove the squash from the oven, drizzle with the butter mixture and carefully toss to coat the squash. Roast for 20 to 25 minutes or until the squash is tender and caramelized. Either discard the garlic or squeeze the cloves from the garlic bulb halves to serve with the squash, discarding the papery outside.