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:

Quickview
198k Calories
3g Protein
10g Total Fat
28g Carbs
100% Health Score
Limit These
Calories
198k
10%

Fat
10g
16%

  Saturated Fat
1g
7%

Carbohydrates
28g
9%

  Sugar
5g
6%

Cholesterol
0.0mg
0%

Sodium
397mg
17%

Get Enough Of These
Protein
3g
7%

Vitamin A
24111IU
482%

Copper
6mg
316%

Manganese
1mg
68%

Vitamin C
48mg
58%

Vitamin E
4mg
31%

Magnesium
99mg
25%

Potassium
857mg
25%

Fiber
5g
20%

Vitamin B6
0.37mg
18%

Vitamin B1
0.26mg
17%

Folate
63µg
16%

Vitamin B3
3mg
15%

Iron
2mg
13%

Calcium
126mg
13%

Phosphorus
120mg
12%

Vitamin B5
0.94mg
9%

Vitamin K
9µg
9%

Zinc
0.88mg
6%

Vitamin B2
0.07mg
4%

Selenium
1µg
2%

covered percent of daily need
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