Maple Butternut Squash with Sage Butter

Total Time
1hr 50mins
Prep 25 mins
Cook 1 hr 25 mins

This is a wonderful fall dish. I like it because I can use the sage in my garden before winter comes.

Ingredients Nutrition

  • 5 lbs butternut squash, peeled,seeded and cut into 1 inch pieces or 3 lbs prepeeled butternut squash
  • salt & freshly ground black pepper
  • 23 cup maple syrup
  • Sage butter

  • 8 tablespoons salted butter
  • 12 leaves fresh sage, finely slivered


  1. Preheat oven to 400F.
  2. Place rack in lower third of oven.
  3. On large baking sheet with sides, arrange squash in even layer.
  4. Season with salt and pepper.
  5. Drizzle syrup over squash.
  6. Cover tightly with aluminum foil.
  7. Bake for 30 to 45 minutes or until squash is tender.
  8. Uncover and bake for 30 minutes longer or until juices have cooked away.
  9. Stir and cook for about 10 minutes longer or until squash is glazed with syrup.
  10. Leave squash in chunks or mash into coarse puree.
  11. In small saucepan, melt butter over medium-high heat.
  12. Simmer until butter begins to foam up, then continue cooking, swirling pan, until butter turns nutty brown, about 1 minute longer.
  13. Add sage and remove from heat.
  14. Pour sage butter over mashed squash.


Most Helpful

The sweetness of the potatoes and maple syrup with the spice of sage go wonderful together.I made this with a mixture of sweet potatoes, butternut and white baking potatoes. I didn`t mash left in cubes.

Rita~ January 06, 2004

Excellent!I made this the day before and reheated it in the microwave. I had no problem with the liquid absorbing too quickly. I didn't think I would need all the butter but after the juices reabsorbed the squash was very dense and the butter lightened the texture. The roasted butternut and maple flavor was wonderful and the sage was the perfect offset. Thanks Kimke for this great recipe.

Lorac January 02, 2004

Excellent! The flavor of this squash was so intense - just delicious with the sage butter. Simple, yet elegant. I did not mash my squash, but just drizzled the butter over the roasted chunks. Note: Watch carefully when you are waiting for the liquid to absorb after removing the foil - this took very little time for me, probably only 5-10 minutes.

HeatherFeather December 01, 2003

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