Roasted Butternut Squash with Sage and Pine Nuts
If you have approximately 1 hour to spend in the kitchen, Roasted Butternut Squash with Sage and Pine Nuts might be a spectacular gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe to try. One serving contains 199 calories, 3g of protein, and 10g of fat. This recipe serves 6. For $1.19 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. 13 people were glad they tried this recipe. A few people really liked this side dish. A mixture of kosher salt, butternut squash, pine nuts, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Tori Avey. All things considered, we decided this recipe deserves a spoonacular score of 98%. This score is amazing. If you like this recipe, take a look at these similar recipes: Roasted Butternut Squash with Garlic, Sage and Pine Nuts, Roasted Butternut Squash with Garlic, Sage and Pine Nuts, and Pasta With Butternut Squash, Sage, And Pine Nuts.
Servings: 6
Ingredients:
1/2 tsp freshly ground black pepper
3 lbs butternut squash, peeled, seeded and cut into 3/4-inch cubes - click here to learn how
2 tbsp finely chopped fresh sage
2 large garlic cloves, minced
1 tsp kosher salt
2 tbsp olive oil, divided
1/3 cup pine nuts
Equipment:
baking paper
baking sheet
bowl
oven
frying pan
Cooking instruction summary:
Preheat oven to 450°F. Line baking sheet with parchment paper, or spray lightly with cooking spray. In a medium bowl, toss butternut squash cubes with 1 1/2 tbsp olive oil, salt and pepper. Spread out on prepared baking sheet. Roast for 35 to 45 minutes, until squash is as tender as desired.While squash is roasting, heat 1/2 tbsp olive oil in a small skillet. Add garlic, sage and pine nuts, and sauté until pine nuts are lightly browned. Remove from heat.Scoop butternut squash into a large bowl. Scrape contents from the skillet onto the butternut squash and gently toss. Serve immediately.
Step by step:
1. Preheat oven to 450°F. Line baking sheet with parchment paper, or spray lightly with cooking spray. In a medium bowl, toss butternut squash cubes with 1 1/2 tbsp olive oil, salt and pepper.
2. Spread out on prepared baking sheet. Roast for 35 to 45 minutes, until squash is as tender as desired.While squash is roasting, heat 1/2 tbsp olive oil in a small skillet.
3. Add garlic, sage and pine nuts, and sauté until pine nuts are lightly browned.
4. Remove from heat.Scoop butternut squash into a large bowl. Scrape contents from the skillet onto the butternut squash and gently toss.
5. Serve immediately.
Nutrition Information:
covered percent of daily need
