By Sally Cameron, Chef

Roasting butternut squash is easy and brings out the natural sweetness in this healthy fall vegetable. It makes a nice side dish for roast chicken or turkey, or served with quinoa as a vegetarian or vegan dinner. In a hurry, use 2 pounds of pre-cubed packaged butternut squash. If you don’t like sage, use rosemary.

Serves 4



  • 1 medium butternut squash, about 2 3/4 pounds (1 .25 kilos)
  • 2 tablespoons olive oil
  • 2 tablespoons fresh chopped sage leaves (or rosemary)
  • 1/2 teaspoon granulated garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Balsamic vinegar or syrup,  to finish (optional)


For more information, visit Sally Cameron’s Blog, A Food Centric Life at: