Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Roasted Butternut Squash with Crispy Sage Leaves

  • Cooking time40 min
  • Prep time10 min
  • Portions 4
recipe image Roasted Butternut Squash with Crispy Sage Leaves


  • 1 butternut squash, peeled, seeded and cut into 3/4-in. thick sticks or wedges
  • 1/2 cup fresh sage leaves
  • 3 Tbsp. Brummel & Brown Original Buttery Spread
  • 1/4 tsp. coarse sea salt
  • 1/8 tsp. freshly ground pepper
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Preheat oven to 450. In a large bowl, toss all ingredients and pour onto a large rimmed baking sheet. Spread into even layer and roast 35 minutes without stirring, until squash is golden brown at the edges and tender. Enjoy squash with sage leaves – they’re edible and delicious!