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Caramelized Roasted Butternut Squash with Thyme and Sage


3 pounds butternut squash, peeled, split in half lengthwise and seeded
3 medium shallots, peeled and cut into ¼-inch slices lengthwise
3 tablespoons olive oil
1 teaspoon fresh sage, minced
Salt and fresh ground black pepper to taste
1 teaspoon fresh thyme, minced


  1. Preheat the oven to 400°F. Cut squash into even ¼-inch thick slices. Toss the squash, shallots and sage with the olive oil, adding a bit more oil if needed to coat the slices well. Lay slices onto two greased baking sheet pans in an even layer and season well with salt and pepper.
  2. Bake for 20 minutes, then take out of the oven and turn the squash over.
  3. Add the chopped fresh thyme and bake for 15-20 minutes or until the vegetables are nicely caramelized.