With the addition of pine nuts, nutmeg and honey; this Fall recipe for roasted butternut squash contains layers of delicate, seasonal flavours that help to create a side dish most people will want to pile onto their plates.
Ingredients (4-6 servings):
- 1 butternut squash, peeled, de-seeded & cut into chunks — for a tutorial, click here
- 1 tablespoon olive oil
- salt and pepper, to season
- 10-12 fresh sage leaves
- 2 tablespoons butter*
- 1/4 teaspoon ground nutmeg
- honey*, to drizzle
- 1/4 cup pine nuts, toasted
*if this recipe needs to be strictly vegan, use plant-based butter and substitute the honey for maple syrup
Preheat oven to 425°F.
Put the peeled, de-seeded and cut up butternut squash in a large bowl. Stir in the olive oil, making sure each piece is coated. Sprinkle with some salt and pepper; stir again to evenly distribute and season.
Place the butternut squash cubes onto a parchment lined 9×13 baking tray; arrange into a single layer then roast in the oven for 20 minutes.
While the squash is cooking, place the pine nuts in a dry (no oil) small skillet and heat over medium heat for about 3 minutes or until golden brown. Stir frequently, and watch continuously as they burn very quickly. Set aside to cool.
After the squash has been in the oven for 20 minutes, add the butter, sage leaves, nutmeg and a good drizzle of honey. Stir to combine then rearrange into a single layer and roast for another 20 minutes or until the squash turns golden brown around the edges and the sage leaves are crisp.
Stir in the toasted pine nuts and serve immediately or store in an airtight container (once cooled) in the refrigerator for up to four days.
Butternut Squash: Nutrition, Benefits, And Uses – HealthLine
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