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Golden butternut squash cubes and creamy white beans with sage on a serving platter.
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Sheet Pan Butternut Squash and White Beans with Sage

Savory roasted butternut squash with creamy white beans, sage, and an apple cider vinegar finish. Roast the squash first, then add the cooked beans near the end for two light main-course servings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 2 light main-course servings
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound butternut squash 454 g usable flesh, weighed after peeling and seeding; cut into 3/4-inch (about 2 cm) cubes
  • 1 can great northern beans 15 ounces net weight including liquid; rinsed, drained, and gently patted dry
  • 2 tablespoons olive oil divided: 1 tablespoon for squash and 1 tablespoon for beans
  • 1/2 teaspoon dried rubbed sage
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon fine salt plus more to taste
  • 1 tablespoon apple cider vinegar for finishing after roasting
  • 1 tablespoon chopped fresh parsley optional

Equipment

  • 18-by-13-inch rimmed metal half-sheet pan
  • Large mixing bowl
  • Sharp knife and stable cutting board
  • Vegetable peeler
  • Colander
  • Clean towel
  • Wide spatula
  • Oven mitts

Method
 

  1. Heat the oven and prepare the pan Heat the oven to 425°F (220°C) with a rack near the middle. Use an 18-by-13-inch rimmed metal half-sheet pan. If lining it, use parchment rated for this temperature and keep it within the pan edges. Rinse whole squash under running water before peeling; dry and prepare the measured cubes.
  2. Season the squash Toss the 3/4-inch cubes with 1 tablespoon olive oil, the rubbed sage, garlic powder, pepper, and salt. Spread in one layer with visible gaps, with broad cut surfaces against the pan.
  3. Give the squash a head start Roast for approximately 25–30 minutes, turning once after about 15 minutes. Pierce a large cube with a fork: it should be nearly tender before the beans join the tray. If the center is still firm, continue roasting the squash alone.
  4. Prepare the beans While the squash roasts, rinse and drain the canned beans, then blot gently with a clean towel. Toss carefully with the remaining 1 tablespoon olive oil without mashing them.
  5. Finish the tray Scatter the beans among the nearly tender squash in a shallow layer. Roast for another 8–10 minutes, until the beans are hot and the squash yields easily to a fork. If the beans begin drying out first, lift them off and finish any firm squash separately.
  6. Add the vinegar and serve Drizzle with the apple cider vinegar and fold gently once or twice. Taste a bite containing squash and beans before adding more salt. Finish with the optional parsley and serve warm.

Notes

Timing: Allow 15 minutes prep and approximately 33–40 minutes roasting, about 48–55 minutes total; the card uses 40 minutes cook and 55 minutes total as the upper-end estimates. Bean preparation happens during the first roast. The approximately 20 minutes of hands-on work is included, not additional. Judge the largest squash cube for tenderness.
Yield: Two light main-course servings. Bread, grains, or other sides are separate from the ingredients and timing.
Squash and beans: Weigh the squash after peeling and seeding. The 15-ounce can weight includes its liquid; do not measure 15 ounces of drained beans. Use already cooked beans. Cannellini beans can replace great northern beans in the same drained amount; handle gently. Dried beans must be cooked separately until tender before using.
Pan space: Keep the food in a single layer. If doubling, double all ingredients and use two half-sheet pans; rotate their positions and check each separately. Do not double the roasting time. Love and Lemons' roasting guide explains why spacing and separate doneness checks matter.
Sage: The base calls for rubbed sage. If using ground sage, start with 1/4 teaspoon; if using fresh sage, start with about 1 teaspoon finely chopped. These are cautious flavor starting points, not exact equivalents for every brand.
Storage and reheating: Refrigerate promptly in shallow containers within 2 hours, or within 1 hour above 90°F (32°C). Keep at 40°F (4°C) or below and use within 3–4 days. Reheat to 165°F (74°C), following USDA leftover guidance. A small splash of water can help a refrigerated portion heat without drying the beans. Add fresh parsley after reheating.
Frozen squash: This timing is for fresh prepared squash. For frozen cubes, follow the package cooking directions and keep the beans separate until the squash is cooked. Expect more moisture and a softer result.