dinner · vegetarian · vegan · dairy-free
Butternut squash and sage tray bake
Sweet roasted squash with dried sage and toasty pecans. A simple autumn side or light supper.
- Time
- 40min
- Steps
- 3
Ingredients
Tick what you already have.
Allergens
Contains tree nuts.
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Shopping list
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Equipment
You'll need: Oven, Rimmed sheet pan.
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Method
-
1
Heat the oven to 425°F (220°C). Toss the squash with the oil and a pinch of salt and spread it on a sheet pan in one layer.
-
2
Roast, turning halfway, until browned and tender when pierced. Start checking at 25 minutes.
-
3
Toss the hot squash with the sage, pecans and lemon juice before serving.
