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