ROASTED BUTTERNUT SQUASH W/ GARLIC, SAGE & PINE NUTS
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 lbs butternut squash, peeled, seeds scooped out & cut into 1/2-inch cubes2 Tbs olive oil, divided1 tsp kosher salt1/2 tsp freshly ground black pepper2 large garlic cloves, minced2 Tbs chopped fresh sage1/3 cup pine nuts3.5 oz goat cheese
1. Preheat oven to 450°F. Line baking sheet with parchment paper, or spray lightly with cooking spray.
2. In a medium bowl, toss butternut squash cubes with 1 1/2 Tbsp. olive oil, salt and pepper. Spread out on prepared baking sheet. Roast for 35 to 45 minutes, until squash is as tender as desired.
3. While squash is roasting, heat 1/2 Tbsp. olive oil in a small skillet. Add garlic, sage and pine nuts, and sauté until pine nuts are lightly browned. Remove from heat.
4. Scoop butternut squash into a large bowl. Scrape contents from the skillet onto the butternut squash and gently toss. Serve immediately.
Number of Servings: 6
Recipe submitted by SparkPeople user MAMAFEELGOOD.
2. In a medium bowl, toss butternut squash cubes with 1 1/2 Tbsp. olive oil, salt and pepper. Spread out on prepared baking sheet. Roast for 35 to 45 minutes, until squash is as tender as desired.
3. While squash is roasting, heat 1/2 Tbsp. olive oil in a small skillet. Add garlic, sage and pine nuts, and sauté until pine nuts are lightly browned. Remove from heat.
4. Scoop butternut squash into a large bowl. Scrape contents from the skillet onto the butternut squash and gently toss. Serve immediately.
Number of Servings: 6
Recipe submitted by SparkPeople user MAMAFEELGOOD.
Nutritional Info Amount Per Serving
- Calories: 258.6
- Total Fat: 15.8 g
- Cholesterol: 17.4 mg
- Sodium: 67.6 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 7.1 g
- Protein: 8.2 g
Member Reviews