Roasted Pumpkin Seed & Sage Butternut Squash
Ready for a rustic and seasonal healthy side dish for your Christmas table? I’ve got just the recipe.
This extremely easy dish will make you feel like a gourmet chef.
Chopping the butternut squash is the most complicated part – to make that part easier, you either need a really sharp knife or someone with a good tricep.
I added shallots, fresh garlic, pumpkin seeds, paprika, and fresh sage to butternut squash. Roast the squash for about 40 minutes and you’ll have a slightly crispy, and oh-so-tasty healthy side dish.
Roasted Pumpkin Seed & Sage Butternut Squash10 mins 40 mins 0:50
- 1 Whole Butternut Squash Cubed (about 4-5 cups worth)
- 1/2 cup Roughly Chopped Shallots
- 3 Cloves Garlic Roughly Chopped
- 3/4 cup Pumpkin Seeds (shelled)
- 1/4 cup Chopped Fresh Sage (save some for garnish)
- 2 Tbl Extra Virgin Olive Oil (EVOO)
- 2 tsp Kosher Salt
- 2 tsp Paprika
- Fresh Cracked Pepper to Taste
Preheat oven to 375 degrees.
Line a large baking sheet (or two smaller ones) with aluminum foil and set aside.
Toss all ingredients in a large bowl together – make sure the EVOO coats everything evenly.
Pour onto the lined baking sheets and spread out to only one layer thick. You want to give the cubes some breathing room so that they’ll brown. If they’re too cramped, simply prep another baking sheet and divide the ingredients up.
Bake at 375 F for approximately 40 minutes (or until they begin to brown).
You can test their readiness with a fork. If the fork goes through easily, they’re done or close to done.
Plate and garnish with more fresh sage.
Approximate Nutrition Facts:
Serving size: ½ cup
Makes 8-10 servings
108 Calories; 5 g Fat; 2 g Protein; 3 g Sugar