| Prep: 15 mins | Cook: 35 mins – 45 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 220 | 11g | 1.5g | 30g |
| sugars | fibre | protein | salt |
| 14g | 4g | 2g | 0.5g |
Let me share with you why Butternut Squash with Clary Sage holds a special place in my heart. Growing up in California, we were blessed with an abundance of fresh produce. The West Coast’s vibrant Farmers’ Markets introduced me to an incredible variety of fruits and vegetables, and as I grew older, I found ways to incorporate these fresh ingredients into recipes that reflect both my Californian upbringing and my Gujarati heritage.
Health Benefits Worth Celebrating
Beyond its harmonious blend of flavors, this dish is a powerhouse of nutrition. Butternut squash is rich in vitamins A and C, both of which are essential for immune health and skin. The dried cranberries are packed with antioxidants, helping to fight inflammation and promote heart health (source). Olive oil, a staple in Mediterranean diets, is known for its beneficial effects on cardiovascular health due to its high content of monounsaturated fats. Meanwhile, clary sage not only adds a unique, earthy flavor but has been renowned for its potential health benefits, such as stress relief and improved circulation (source).
When combined, these ingredients create a dish that is both delicious and nourishing. The touch of maple syrup adds a gentle sweetness that perfectly complements the earthy notes of the squash and the subtle spice of cinnamon and nutmeg. If you choose to add pecans, they bring in a crunchy texture along with healthy fats and additional fiber. All of this makes Butternut Squash with Clary Sage not just a treat for the taste buds, but a holistic celebration of well-being.
Versatility in Pairing
This recipe shines on its own but can also be a fantastic side dish. Think holiday feasts alongside roast turkey or even as a topping on quinoa salads for a weekday meal. Its balance of sweet and savory makes it a more complex companion to other dishes like roasted brussels sprouts or a hearty mushroom risotto.
I hope you find as much joy in preparing and enjoying this dish as our family does. Food is, after all, a bridge between cultures and a way to cherish the past while creating new memories. Whether you’re diving into this recipe as a delightful side or making it the star of your meal, I’m confident it will leave a lasting impression.
What You’ll Need
- 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh clary sage, finely chopped
- 2 tablespoons maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans (optional)
Method
Step One
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easier cleanup.
Step Two
In a large mixing bowl, combine the cubed butternut squash, olive oil, salt, and black pepper. Toss until the squash is evenly coated.
Step Three
Spread the seasoned butternut squash cubes in a single layer on the prepared baking sheet.
Step Four
Roast the butternut squash in the preheated oven for 25-30 minutes, or until the cubes are tender and starting to caramelize, stirring once halfway through.
Step Five
While the squash is roasting, mix together the clary sage, maple syrup, ground cinnamon, and ground nutmeg in a small bowl.
Step Six
Once the butternut squash is done roasting, remove it from the oven and transfer it to a serving dish. Drizzle the maple syrup and spice mixture over the roasted squash and gently toss to combine.
Step Seven
Sprinkle the dried cranberries and chopped pecans (if using) over the dressed butternut squash. Serve immediately and enjoy!
