Roasted Butternut Squash with Garlic, Sage and Pine Nuts
Make it as a side or a vegetarian main course. Either way, this is a delicious dish that screams fall flavor.
Servings 6 Servings
Ingredients
- 3 lbs butternut squash peeled, seeded and cut into 3/4 inch pieces
- 2 tbsp olive oil divided
- 1 tsp kosher salt
- ½ tsp black pepper freshly ground
- ½ cup pine nuts
- 2 tbsp fresh sage finely chopped
- 2 cloves garlic minced
Instructions
- 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.
Notes
Add crumbled goat cheese on top for a kicked up version.
Lori's note: "Pine nuts can turn from brown to burnt very quickly. Keep a close eye on them and keep stirring".
Nutrition
Calories: 224kcal | Carbohydrates: 29g | Protein: 4g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 397mg | Potassium: 880mg | Fiber: 5g | Sugar: 5g | Vitamin A: 24113IU | Vitamin C: 48mg | Calcium: 127mg | Iron: 2mg
