Roast butternut squash with sage and brown butter

Name: Roast butternut squash with sage and brown butter
Total time: 55 min
Cuisine: British
Ingredients: 1 butternut squash, peeled and cut into chunks; 2 tbsp olive oil; 50g butter; 10 fresh sage leaves; 1 tbsp pumpkin seeds; 1 tsp lemon juice

Sweet squash roasted until caramelised and drizzled with nutty sage butter.

Time55 min
LevelEasy
Costabout £0.74 a head
Oven200°C (180°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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1butternut squashpeeled and cut into chunks
2 tbspolive oil
50 gbutter
10fresh sage leaves
1 tbsppumpkin seeds
1 tsplemon juice

Method

1
Heat the oven to 200°C (180°C fan). Toss the squash with the oil, salt and pepper on a large tray.
2
Roast for 40 minutes, turning once, until soft in the middle and caramelised at the edges.
40 min
3
Melt the butter in a small pan over a medium heat. Add the sage leaves.
4
Cook for 3 to 4 minutes, swirling, until the butter smells like toasted nuts and the sage is crisp.
3 min 30 s
5
Pour the brown butter over the squash, scatter with the pumpkin seeds and finish with the lemon juice.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.