Butternut Squash Stacks with Honey and Sage
Last Updated on October 25, 2024 by Betty Davies
Coated in honey butter, sage and garlic, these butternut squash stacks are too good not to share! Perfect for fall, Thanksgiving and Christmas, this easy seasonal side dish will leave your guests wanting more.
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If you are looking for a new way to serve up butternut squash this fall and Thanksgiving, my friend, you are in the right place!
Roasted in sweet honey and salted butter, with flavors of garlic and earthy sage, I can not get enough of these butternut squash stacks, and they look so great when served up on the plate. Simple to make, but impressive to serve, this vegetable side dish is a great way to add some color to your plate this holiday season.
Be sure to check out my Sweet Potato Stacks and Garlic Parmesan Potato Stacks too!
Why you will love this recipe!
- Simple ingredients: You only need 5 ingredients, plus a little salt and pepper, to make this easy side dish.
- So flavorful: Side dishes should never be an after thought, and the flavors from this recipe are immense! Sweet, salty, garlicky and herby, every bite is glorious!
- Easy: It’s pretty effortless to make this recipe and really doesn’t take long to prep at all. Just some slicing and roasting!
- Dietary info: These butternut squash stacks are gluten-free and vegetarian.
Ingredients
- Butternut squash: Use a squash with a long neck so that it’s easy to slice into rounds that fit into your muffin tin.
- Salted butter: We use a whole stick of butter in this recipe. Yes it is a lot, but trust me, it’s worth it!
- Honey: I found I get the best results with a clear runny honey.
- Sage: Use fresh sage leaves for an earthy herby flavor that helps to balance out both the salt and sugar.
- Garlic: A fresh garlic clove works wonders in this recipe!
- Salt and pepper to season
How to make Butternut Squash Stacks
Be sure to scroll down for the full recipe!
- Melt together the butter, honey, sage and garlic (photo 1).
- Pour the melted butter of the sliced butternut squash (photo 2).
- Layer the slices in a muffin tin (photo 3).
- Roast til soft and tender (photo 4).
Serving Suggestions
These roasted butternut squash stacks are perfect to serve with your Thanksgiving or Christmas dinner, they add a wonderful color to the plate and the bold flavor works so well with roasted meats. Try it with some of these favorite mains:
- Air Fryer Bacon Wrapped Turkey Breast
- Cranberry Brie Stuffed Chicken Breast
- Slow Roasted Whole Chicken
Recipe Variations
If you prefer, the honey can be swapped for maple syrup for a deeper sweetness. If you don’t have sage, fresh thyme will work really well.
Make Ahead, Storage and Reheating
These butternut squash stacks are best served as soon as they are made. Leftovers can be stored, covered in the fridge, for 3 or 4 days and reheated in the oven at 360F / 180c for 15 minutes to warm them through.
You can make the stacks an hour or two ahead of when you want to cook them.
Frequently Asked Questions
I found that using a muffin tin to roast the stacks is the easiest way to keep them together – the honey can make them a little slippery, so if you stack them on a baking sheet, they may collapse during cooking.
This recipe uses a whole stick of butter so that they are wonderfully rich and literally dripping! You could absolutely make these with half of the amount if you want to cut down on calories.
I like to serve a couple of stacks on top of each other so that they are taller and look more impressive!
These butternut squash stacks are so good you guys, I can’t wait for you to try them! They have a wonderful soft, melty texture and the flavors of the honey, garlic and sage really punch through. If you are looking to add something new to your Thanksgiving dinner, then you just have to try these!
Recipe Notes and Tips
- Pick a butternut squash that has a long neck so that you can easily cut the round slices.
- Check that the slices will fit flat in the muffin tin, and trim accordingly.
- Melt the butter and honey slowly on a low heat so that it doesn’t burn.
- Once cooked, let the stacks sit in the muffin tin for 5 or 10 minutes before serving.
- Leftover squash can be roasted separately or used in soups and stews.
More Butternut Squash Recipes
- Roasted Butternut Squash Mash with Cinnamon
- Maple Roasted Butternut Squash
- Sweet Potato and Butternut Squash Soup
Butternut Squash Stacks with Honey and Sage
Equipment
Ingredients
- 1 butternut squash
- 1 stick salted butter (½ cup / 115g)
- ¼ cup honey (4 tablespoons)
- 5 fresh sage leaves finely chopped
- 1 garlic clove minced
- pinch black pepper and salt
Instructions
- Preheat the oven to 400F / 200c.
- Using a sharp knife, cut the neck (the thinner longer part of the squash) away from the bulbous end that contains the seeds. Discard the part the holds the seeds.
- Use a vegetable peeler to remove the skin on the neck of the butternut squash.
- Slice the flesh into rounds, they don't have to be too thin, about ⅛ inch. Check that the rounds will fit into your muffin pan and trim if needed. Place the rounds in a large bowl.
- Add the butter, honey, sage, garlic and salt and pepper to a small pot. Place on a low heat on the stovetop and melt together.
- Pour the honey butter over the butternut squash and gently mix together so that the slices are all coated.
- Use your hands to stack the squash in the muffin tin. Spoon any remaining honey butter over the top.
- Place in the preheated oven and roast for 20 to 25 minutes until soft. Use a fork to test the donenes.
- Let sit for 5 to 10 minutes before serving. I like to place two stacks on top of each other for each person.
Notes
- Pick a butternut squash that has a long neck so that you can easily cut the round slices.
- Check that the slices will fit flat in the muffin tin, and trim accordingly.
- Melt the butter and honey slowly on a low heat so that it doesn’t burn.
- Once cooked, let the stacks sit in the muffin tin for 5 or 10 minutes before serving.
- Leftover squash can be roasted separately or used in soups and stews.
