Traditional Herb-Crusted Butternut Squash Tenderloin







You've never served squash like this before. Don't let the cook time deceive you - it's super easy too. And the best part is: most of it can be done the day before you serve it.

Recipe by Wicked Healthy


  • A whole Butternut Squash (preferably with a long neck), weights vary
  • 4 tablespoons olive oil
  • 1 tablespoon ground sage
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 2 tablespoons black peppercorns, ground
  • ½ teaspoon smoked paprika
  • Salt, to taste
  • (Optional) Brussels sprouts and fresh peas


  1. Preheat oven to 200°c/180°c fan (or 400°f/350°f convection).
  2. Place the whole squash (skin and all) on a baking sheet. Roast until the squash is 95% cooked (approximately 45-60 minutes, depending on size.)
  3. Check the squash is cooked by inserting a skewer 3 inches from the stem. When it can penetrate in and out through the width easily, it is done.
  4. Remove from the oven and let it cool for 30-45 minutes to finish carry over cooking. (Doing this the day before saves time.)
  5. With a sharp knife, cut off the top and tail of the squash, including the bottom section where the seeds are. You want to leave the long neck (“tenderloin”) whole for roasting.
  6. Stand the squash on one end and carefully peel/cut away the skin.
  7. Place the peeled squash in a large bowl or baking sheet, rub with oil to cover and then evenly apply the seasonings to “crust” the squash entirely and evenly.
  8. Heat a large, heavy frying pan (cast iron preferred) over medium-high heat. Add oil, carefully add the squash and pan fry, turning to ensure all sides are browned.
  9. In the same pan (or transfer to baking sheet) roast for an additional 20 minutes. Optional addition: Serve with Brussels sprouts and fresh peas. Before final roast add quickly seared Brussels Sprouts and fresh peas tossed with plant-based butter, and a pinch of salt and pepper. This adds vibrant color contrast when serving and delicious flavor combination.
  10. Remove from the oven and let cool for a couple minutes before plating, slicing, and enjoying.


  • Roast the squash the day before to cut down on cook time.
  • Hang onto the seeded bottom part: scoop out seeds, rinse, dry, season and toast for garnish.
  • Use the rest of the squash in our Fire Roasted Tomato Soup or add to Wicked Easy Mashed Potatoes.
  • Try it with different seasonings for different occasions. In the summer, try a BBQ rub with BBQ sauce for summer eats, etc.

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