ROASTED BUTTERNUT SQUASH W/ GARLIC, SAGE & PINE NUTS
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of ROASTED BUTTERNUT SQUASH W/ GARLIC, SAGE & PINE NUTS calories by ingredient
Introduction
Make this and make this now Make this and make this nowNumber of Servings: 6
Ingredients
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3 lbs butternut squash, peeled, seeds scooped out & cut into 1/2-inch cubes
2 Tbs olive oil, divided
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 large garlic cloves, minced
2 Tbs chopped fresh sage
1/3 cup pine nuts
3.5 oz goat cheese
Directions
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.