Ready for a rustic and seasonal healthy side dish for your Christmas table? Iโ€™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 โ€“ 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 youโ€™ll have a slightly crispy, and oh-so-tasty healthy side dish.

Enjoy!

DSC_0316

121221_Butternut Squash

DSC_0211

DSC_0227

Roasted Pumpkin Seed & Sage Butternut Squash

5 from 1 vote
By Cassy
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 8 -10 servings, serving size 1/2 cup
Ready for a rustic and seasonal healthy side dish for your Christmas table? Iโ€™ve got just the recipe. This extremely easy dish will make you feel like a gourmet chef.

Ingredients  

  • 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 tablespoons Extra Virgin Olive Oil EVOO
  • 2 teaspoons Kosher Salt
  • 2 teaspoons Paprika
  • Fresh Cracked Pepper to Taste

Instructions 

  • 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 โ€“ 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 theyโ€™ll brown. If theyโ€™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, theyโ€™re done or close to done.
  • Plate and garnish with more fresh sage.
  • Enjoy!

Recipe Notes


Nutrition

Calories: 121kcal | Carbohydrates: 15g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Sodium: 588mg | Potassium: 446mg | Fiber: 3g | Sugar: 3g | Vitamin A: 10214IU | Vitamin C: 21mg | Calcium: 59mg | Iron: 2mg

Additional Info

Course: Side Dish
Cuisine: American
Servings: 8 -10 servings, serving size 1/2 cup
Calories: 121
Keyword: roasted butternut squash, roasted pumpkin seeds

Like this recipe?

Leave a comment

DSC_0311



About the Author

Cassy Joy Garcia, NC

Cassy Joy Garcia, a New York Times best-selling author, of Cook Once Dinner Fix, Cook Once Eat All Week, and Fed and Fit as well as the creative force behind the popular food blog Fed & Fit.


More Like This

5 from 1 vote (1 rating without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




4 Comments

  1. I am traveling for Thanksgiving. Would you recommend cooking first and reheat at the home I am visiting? What is your recommendation?

    1. Yes, that’s a great idea, Kristin! Reheat and garnish just before serving!