Roasted Butternut Squash with Hazelnuts and Sage Sauce

Here is a great accompaniment to roast pork. Use butternut squash to approximate the flavor of zucca gialla.

Serves 4-6


  • 3 tablespoons Filippo Berio extra virgin olive oil
  • 1/3 cup warm honey
  • 1 medium size butternut squash, peeled and seeded and cut into 1-inch chunks
  • Salt to taste
  • 1 stick unsalted butter
  • 1/4 cup minced fresh sage leaves
  • 1/2 cup toasted hazelnuts or walnuts
  • Ingredients


  1. Directions 
  2. Preheat oven to 350°F.
  3. Combine the oil, honey and salt in a large bowl. Add chunks of squash and toss to coat well.
  4. Spread on a rimmed baking sheet and roast for 25-30 minutes or until tender.
  5. Meanwhile melt the butter in small saucepan and add the sage leaves. Turn off heat and let steep. When squash is cooked toss with the butter mixture in a bowl; sprinkle with nuts and serve.

This recipe was featured on Season 23 - Episode 2313.

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Will try this do you have recipe for baccalah


Will try this do you have recipe for baccalah

I love that you added butternut squash to this enchilada sauce! What a flavor (and nutrition) bonus! I’m pretty sure this is going to be good on ALL.THE.FOODS but my first instinct is to pour it over some enchiladas and then use the extra in some sort of turkey and veggie enchilada soup. Mmm, the possibilities!

Never thought to put roasted tomatoes into a salad, but of course it goes so well with the roasted squash. I added roasted beets since I had some. Don’t have pine nuts; subbed pecans. For the dressing, I didn’t have orange/juice and the stores don’t yet have frozen or fresh cranberries, so I reconstituted dried with hot water. Made my own balsamic dressing with a bit of Dijon mustard. Added strips of grilled tempeh (I’m really not obsessed with protein, but just wanted to use it up).

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