Roasted Butternut Squash and Sage Harvest Medley

Roasted potatoes with broccoli leaves and grated parmesan
Indulge in the seasonal brilliance of Roasted Butternut Squash and Sage Harvest Medley—a delectable blend of bite-sized butternut squash and carrots, roasted to perfection with olive oil and aromatic bean spice. In a parallel symphony, sage leaves crisply sauté alongside diced apples and chopped celery, adding layers of flavor and texture. The final ensemble marries the roasted and sautéed elements, creating a fall-inspired dish that embodies the essence of autumn’s bounty in every savory bite.

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1 Butternut Squash
1 BunchCarrots
1 PoundApples
4 stalksCelery
As neededBean Spice
As neededOlive Oil
To tasteSalt & Pepper

Yield: 5 servings


1. Preheat oven at 350°F (175°C).

2. On work surface, cut the squash in half near to where the bottom becomes rounded. Cut the bottom piece in half and remove the seeds. And cut into bit size pieces.

3. Cut the rest of the veggies into bite size pieces, in a bowl combine carrots and squash with enough olive oil to coat the vegetables and season with your bean spice. Bake for 20 min or until tender.

4. In a sauté pan drizzle oil until pan is coated and toss is sage leaves until crisp toss in apples and celery and sauté until tender.

5. Lastly combine roasted veggies with sauté veggies and season with salt and serve.