Savory Roasted Butternut Squash & Mushrooms with Sage and Walnuts
If you're looking for a simple, cozy, and nutrient-packed side dish—this one’s a favorite of mine, especially during the fall and winter months.
The roasted butternut squash gets caramelized and sweet thanks to the coconut oil, while the mushrooms, sage, and walnuts bring in deep savory flavor and crunch.
It’s one of those dishes that feels fancy but takes barely any prep time—plus it’s full of healthy fats, fiber, and flavor. Pair it with a protein and a big green salad and you've got a seriously satisfying meal.
Ingredients:
1 butternut squash (peeled & cubed — or buy pre-cut to save time)
1 package baby bella mushrooms, sliced
2–3 fresh sage leaves, chopped
½ cup raw walnuts
2–3 tbsp coconut oil, melted
½ tsp garlic powder
Salt & pepper to taste
Grated parmesan cheese (optional, but so good)
Directions:
Preheat your oven to 450°F.
Prep the squash: Toss cubed squash in a large bowl with 2 tbsp of melted coconut oil, ½ tsp garlic powder, salt, and pepper.
Roast the squash: Spread it evenly on a baking sheet and roast for 15–20 minutes, or until just starting to soften.
While that’s roasting, add mushrooms, chopped sage, and walnuts to the same bowl. Drizzle with 1 tbsp melted coconut oil, sprinkle with ¼ tsp garlic powder, and stir to coat.
Add to the pan: Once the squash is tender, stir the mushroom-walnut mixture into the pan with the squash.
Roast again for another 8–12 minutes, until mushrooms are soft and everything is golden and fork-tender.
Top with parmesan (optional) while warm, and serve!
Serving Suggestions:
Serve this alongside:
A large green salad
Wild-caught salmon
Garlic herb chicken
Grass-fed steak
Or just eat it straight out of the bowl—I won’t judge.
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