If you only want to use one sheet pan and make 4 servings, divide this recipe in half, and save the extra half of your par-cooked butternut squash for a soup, roast, or stuffing.

Sara Tane
Sara Tane
Recipe by MyRecipes

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Credit: Sara Tane

Recipe Summary

active:
20 mins
total:
1 hr 20 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Prick holes along surface of butternut squash and microwave for 3-5 minutes; let cool. When cool enough to handle, peel and vertically halve squash; remove and discard seeds. Cut into ¼-inch-thick slices.

  • Toss the squash, apples, and figs with the olive oil, salt, and pepper. Divide mixture evenly between 2 sheet pans. Bake at 400° for 45-50 minutes, rotating sheet pans and flipping over the squash mixture on each pan halfway through cooking.

  • Melt butter in a medium skillet over medium-low heat; cook until browned and fragrant, about 12-15 minutes. Remove from heat and add vinegar and sage. Drizzle directly over sheet pans and serve immediately.

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