My sweet friend Lori over at Recipe Girl reached out to me to see if I’d like a copy of her incredibly delicious cookbook. Along with the offer of the book was another offer to give away a copy of it to one of my readers. I knew you’d love this book as much as I do, so I said Heck Yes!!
Lori and I met for the first time at Big Traveling Potluck in Los Angeles this past April. We’ve been online blogging friends forever it seems, but never had to the opportunity to meet. It wasn’t until BlogHer Food conference in Austin in June that we had the chance to just hang out.
Lori was chatting the other day on Twitter about this roasted butternut squash salad and it was that moment that my mind was made up that this was the recipe to try in the book. I was working on several other recipes the day I made this so I enlisted my neighbors stove to roast the squash, so I asked if she’d like to partake in the finished dish with me. She and her husband said sure. So after the roasting was done, she popped over to bring the beautiful toasted goodness and we assembled the dish. One bite. Two bites. Before we knew it we’d both gobbled it up and there were no leftovers for her husband. Oops. It’s seriously that good and so incredibly easy to make. Tossing the garlic in the pan for a few takes away some of the sharp bite and brings out the sweetness of the cloves. Take my advice, go get a butternut and make this pronto! Send all thanks to Miss Lori! She’s the rockstar of this recipe.
Roasted Butternut Squash with Garlic, Sage and Pine Nuts
- 3 pounds butternut squash peeled, seeded and cut into 3/4 inch pieces
- 2 tablespoons olive oil divided
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup pine nuts
- 2 tablespoons finely chopped fresh sage
- 2 large garlic cloves minced
- Preheat the oven to 450ºF. Line a baking sheet with parchment paper or spray lightly with cooking spray.
- In a medium bowl, toss the butternut squash cubes with 1 1/2 tablespoons olive oil. Spread out the butternut squash on the prepared baking sheet and sprinkle with salt and pepper. Roast the squash for 35 to 45 minutes, or until tender.
- While the squash is roasting, in a small skillet, heat the remaining 1/2 tablespoon oil over medium-low heat. Add the pine nuts, sage and garlic and cook, stirring constantly, until the pine nuts are lightly browned, 3 to 4 minutes.
- Scoop the butternut squash into a large bowl. Scrape the pine nut mixture onto the butternut squash and gently toss. Serve Immediately.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Disclaimer: I was provided a copy of the Recipe Girl Cookbook free of charge. One winner will be chosen via random.org and notified via email on November 5, 2013. Failure to reply will forfeit winnings and a new winner will be chosen. Cookbook shipped via Recipe Girl.
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.