Roasted Pumpkin Seed & Sage Butternut Squash

at a glance
Prep Time 10 minutes
Cook Time 40 minutes
Servings 8 -10 servings, serving size 1/2 cup

Every item on this page was chosen by The Fed & Fit team. The site may earn a commission on some products (read more here).

Ready for a rustic and seasonal healthy side dish for your Christmas table? I’ve got just the recipe.

This extremely easy dish will make you feel like a gourmet chef.

Chopping the butternut squash is the most complicated part – to make that part easier, you either need a really sharp knife or someone with a good tricep.

I added shallots, fresh garlic, pumpkin seeds, paprika, and fresh sage to butternut squash. Roast the squash for about 40 minutes and you’ll have a slightly crispy, and oh-so-tasty healthy side dish.



121221_Butternut Squash



Roasted Pumpkin Seed & Sage Butternut Squash

By: Cassy
No ratings yet
Prep Time: 10 mins
Cook Time: 40 mins
Servings: 8 -10 servings, serving size 1/2 cup


  • 1 Whole Butternut Squash Cubed about 4-5 cups worth
  • 1/2 cup Roughly Chopped Shallots
  • 3 Cloves Garlic Roughly Chopped
  • 3/4 cup Pumpkin Seeds shelled
  • 1/4 cup Chopped Fresh Sage save some for garnish
  • 2 Tbl Extra Virgin Olive Oil EVOO
  • 2 tsp Kosher Salt
  • 2 tsp Paprika
  • Fresh Cracked Pepper to Taste


  • Preheat oven to 375 degrees.
  • Line a large baking sheet (or two smaller ones) with aluminum foil and set aside.
  • Toss all ingredients in a large bowl together – make sure the EVOO coats everything evenly.
  • Pour onto the lined baking sheets and spread out to only one layer thick. You want to give the cubes some breathing room so that they’ll brown. If they’re too cramped, simply prep another baking sheet and divide the ingredients up.
  • Bake at 375 F for approximately 40 minutes (or until they begin to brown).
  • You can test their readiness with a fork. If the fork goes through easily, they’re done or close to done.
  • Plate and garnish with more fresh sage.
  • Enjoy!

Approximate Nutrition Facts:

  • Serving size: ½ cup
  • Makes 8-10 servings
  • 108 Calories; 5 g Fat; 2 g Protein; 3 g Sugar

Recipe Notes


Meet the Author
Cassy Headshot

Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
Get to know Cassy

Show us!

Did You Make This Recipe?

Share a photo and tag us! We can’t wait to see what you make!

Reader Interactions


    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating

  1. Chikachef says

    Chikachef —  12/22/2012 At 12:22


  2. Julia says

    Julia —  11/24/2016 At 06:37

    Making this for Thanksgiving today! Thank you Cassy!

  3. Kristin says

    Kristin —  11/21/2021 At 17:10

    I am traveling for Thanksgiving. Would you recommend cooking first and reheat at the home I am visiting? What is your recommendation?

    • Brandi Schilhab says

      Brandi Schilhab —  11/22/2021 At 09:56

      Yes, that’s a great idea, Kristin! Reheat and garnish just before serving!