Pregnancy Friendly Roasted Butternut Squash with Sage Brown Butter
Total time50 min
Prep time15 min
Cook time35 min
4.9(16)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 medium butternut squash (about 2 ½ lb), peeled, seeded, and cut into 1-inch cubes
- 2 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
For the sage brown butter
- 4 tbsp unsalted butter
- 12 fresh sage leaves
- 1 tbsp fresh lemon juice
For serving
- flaky sea salt, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- 2
In a large bowl, toss the butternut squash cubes with the olive oil, kosher salt, and black pepper until evenly coated. Spread in a single layer on the prepared baking sheet, making sure the pieces are not touching.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!