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Butternut Squash & Sage Cornbread

This Savory Butternut Squash & Sage Cornbread is a tender, flavorful twist on classic homemade cornbread. Roasted butternut squash adds subtle sweetness and moisture, while fresh sage sautéed in butter brings a savory, earthy flavor. Optional sharp white cheddar adds a delicious salty bite.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 10 slices
Course: Appetizer, Side Dish
Ingredients Equipment Method

Ingredients
  

  • 1 cup yellow cornmeal
  • ¾ cup all-purpose flour
  • 1 tbsp sugar
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • 1 tsp kosher salt
  • ¾ cup roasted butternut squash purée
  • ⅓ cup unsalted butter melted (plus 1 tbsp extra for sautéing)
  • 2 tbsp finely chopped fresh sage
  • 2 large eggs
  • ½ cup buttermilk
  • ½ cup shredded sharp white cheddar cheese optional

Equipment

  • 9x5 inch loaf pan
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Spatula
  • Small skillet
  • Measuring cups & spoons

Method
 

  1. Preheat oven to 375°F. Grease a loaf pan.
  2. In a small pan over medium heat, melt 1 tbsp butter. Add chopped sage and cook for 1 to 2 minutes until fragrant and slightly crisp; remove from heat.
  3. Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt together in a bowl.
  4. In a separate bowl, whisk squash purée, melted butter, sage, eggs, and buttermilk until blended.
  5. Stir wet ingredients into dry until just combined. Fold in white cheddar if using.
  6. Scrape into the loaf pan and bake for 30 to 35 minutes until golden brown on top and a toothpick comes out clean. Serve warm with butter.