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Servings: Serves 6


  • 1 large butternut squash
  • 1 head garlic separated and peeled
  • 2 Tbsp. olive oil
  • 2 Tbsp. agave nectar
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 2 slices bacon, cut into small pieces
  • 16 whole fresh sage leaves


Preheat oven to 400°. Peel and seed butternut squash and then cut into 3/4- to 1-inch cubes. Place squash and whole garlic cloves in a baking dish or sheet pan large enough to hold them all in one layer. Toss with olive oil, agave nectar, salt, and pepper, and bake for 20 to 30 minutes, until squash begins to brown, turning once during baking.
Sprinkle bacon and sage leaves evenly over squash and continue to bake for another 20 to 30 minutes, until squash and garlic are tender and caramelized. Season to taste.

The sage leaves will be charred.  I eat the garlic cloves and sage leaves mixed in with the squash.

Recipe makes approximately 6 servings. Each serving contains 136 calories, 5.9 grams of fat, 2.9 mg. cholesterol, 21 grams of carb, .3 grams of fiber, 9.4 grams of sugar, and 2.2 grams of protein.

This recipe is adapted from:

Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients by Ina Garten. Copyright © 2008 by Ina Garten.

It is almost the same recipe, but I have substituted a few things.

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