ROASTED BUTTERNUT SQUASH W/ GARLIC, SAGE & PINE NUTS
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3 lbs butternut squash, peeled, seeds scooped out & cut into 1/2-inch cubes
2 Tbs olive oil, divided
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 large garlic cloves, minced
2 Tbs chopped fresh sage
1/3 cup pine nuts
1. Preheat oven to 450°F. Line baking sheet with parchment paper, or spray lightly with cooking spray.
2. 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.
3. 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.
4. Scoop butternut squash into a large bowl. Scrape contents from the skillet onto the butternut squash and gently toss. Serve immediately.
Yield: 6 side dish servings
Nutrition Facts
Amount Per Serving
Calories 195
Calories From Fat (44%) 85
Total Fat 9.88g
Saturated Fat 1.02g
Sodium 322.95mg
Potassium 850.90mg
Carbohydrates 28.00g
Dietary Fiber 4.88g
Sugar 5.27g
Net Carbohydrates 23.12g
Protein 3.39g
WW Points: 5.5
Cooking Tips
*Add crumbled goat cheese on top for a little added yummy flavor.
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5 Comments
So colorfully appetizing. My dad just dropped off a butternut squash for me from his garden, your post has me excited to use it up.
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Your dish sings to me,…my friend!
MMMMMMM,..I love very flavour in this divine dish!
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My family loved this dish. Sage and butternut squash go so well together. This dish was simple to make (peeling the squash was tedious with my dated peeler) yet had a very complex taste to it. I made a lemon pepper pasta with garden sun dried tomatoes, crimini mushroom and parmesan tossed in olive oil. I decided to substitute the olive oil in the squash dish with butter. It all went together so nicely, thank you!
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We love the sage/pinenut/garlic combo. Adding the goat cheese is a big plus.Thanks for the tip on peeling the squash. (BTW, a blue cheese vinaigrette dressing is another way to dress up squash –a little crumbled bacon can added, as well!)
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My husband refused to eat squash until he walked in the house and smelled this cooking. Now he LOVES it!! We never knew squash could be so amazingly delicious!!
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