Roasted Butternut Squash and Crispy Sage

with Sahale Snacks® Maple Pecans Glazed Mix

Nothing says ‘Thanksgiving’ like a home-cooked meal. And, one of our favorite side dishes to make this time of year uses a versatile and exceptional fall ingredient—the butternut squash. This easy, modern take on roasted butternut squash will leave everyone thankful they came to your house. With this recipe, the sweet and buttery flavor of the squash is balanced with a hint of sage, dashes of cayenne and cinnamon.

We start off by infusing oil with fresh sage leaves, then roast the squash to bring out the sweet notes of caramel. And the best part? We top off the squash with our perfectly crunchy Maple Pecans Glazed Mix and the crispy sage leaves we saved from our infused oil to create a blend of textures and delicious layers of flavor.

Please let us know if you give this recipe a try. Because if you’re intrigued by how this roasted butternut squash sounds, just wait until you experience how it tastes. And don’t forget to share with your friends and family—they’ll be grateful you did.


Olive Oil

3 Tbsp

Fresh Sage Leaves


Large Butternut Squash, peeled, cut into 1-inch cubes


Clove garlic, minced


Ground Cinnamon

1/4 Tsp

Ground Cayenne Pepper

1/8 Tsp

Sahale Snacks® Maple Pecans Glazed Mix

1 (4 oz.) Pouch

Step 1: Heat

Heat oil in a medium skillet over medium heat. Remove sage leaves to a paper towel to drain and reserve the oil.

Step 2:  Preheat

Preheat oven to 400°F. In a bowl, coat butternut squash with reserved oil and toss with garlic, cinnamon and cayenne pepper.

Step 3:  Bake

Bake 25 to 30 minutes until fork tender.

Step 4:  Place

Place in serving dish and season with salt and pepper, as desired. Top with Maple Pecans Glazed Mix and crispy sage.

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