Maple Butternut Squash with Sage Butter

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“This is a wonderful fall dish. I like it because I can use the sage in my garden before winter comes.”
1hr 50mins

Ingredients Nutrition

  • 5 lbs butternut squash, peeled,seeded and cut into 1 inch pieces or 3 lbs prepeeled butternut squash
  • salt & freshly ground black pepper
  • 23 cup maple syrup
  • Sage butter
  • 8 tablespoons salted butter
  • 12 leaves fresh sage, finely slivered


  1. Preheat oven to 400F.
  2. Place rack in lower third of oven.
  3. On large baking sheet with sides, arrange squash in even layer.
  4. Season with salt and pepper.
  5. Drizzle syrup over squash.
  6. Cover tightly with aluminum foil.
  7. Bake for 30 to 45 minutes or until squash is tender.
  8. Uncover and bake for 30 minutes longer or until juices have cooked away.
  9. Stir and cook for about 10 minutes longer or until squash is glazed with syrup.
  10. Leave squash in chunks or mash into coarse puree.
  11. In small saucepan, melt butter over medium-high heat.
  12. Simmer until butter begins to foam up, then continue cooking, swirling pan, until butter turns nutty brown, about 1 minute longer.
  13. Add sage and remove from heat.
  14. Pour sage butter over mashed squash.

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