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roasted butternut squash with figs + sage

  • Author: Emilie Raffa
  • Prep Time: 8 mins
  • Cook Time: 25 mins
  • Total Time: 33 mins
  • Yield: 4


  • 1 butternut squash
  • 1 pint of fresh purple figs
  • handful of fresh sage
  • olive oil
  • coarse salt and freshly ground black pepper, to taste

*Note: this this recipe calls for only 1/2 butternut squash. Feel free to double up and use the whole thing!


  1. Preheat your oven to 425 F. Line a rimed sheet pan with parchment paper.
  2. Peel the squash, and slice the skinny neck part into half moon shapes (you can also cut the squash into cubes, if preferred). Add to the sheet pan.
  3. Have the figs and arrange them onto the pan, a few cut side up and cut side down. You don’t have to use the entire pint, just enough to taste.
  4. Roughly chop about 6-8 sage leaves and sprinkle over the top.
  5. Drizzle with olive oil to coat, and season with salt and pepper. Toss well to combine.
  6. Roast until the squash and figs are caramelized and tender, about 25 minutes, or more. Check on them at the halfway mark to give it a quick stir.
  7. Serve warm.