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.

Enjoy!

Roasted Pumpkin Seed & Sage Butternut Squash

5 from 1 vote

By Cassy

Prep: 10 minutes mins

Cook: 40 minutes mins

Total: 50 minutes mins

Servings: 8 -10 servings, serving size 1/2 cup

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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.

Ingredients  

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• ▢ 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 – 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.
• 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

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