Roasted Butternut Squash with Pecans and Sage

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Roasted Butternut Squash with Pecans and SageRecipe

Photo: Jennifer Causey; Styling: Missie Neville Crawford

For a delicious fall side dish, combine roasted butternut squash with pecans and sage. 

Serves 4 (serving size: about 1/2 cup)

Ingredients

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2 (11-ounce) containers peeled diced fresh butternut squash
Cooking spray
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons butter, melted
2 tablespoons chopped pecans, toasted
1 tablespoon finely chopped fresh sage

Preparation

1. Preheat oven to 425°.

2. Arrange butternut squash in a single layer on a rimmed baking sheet; coat with cooking spray. Sprinkle evenly with salt and pepper. Bake at 425° for 15 minutes or until browned, stirring halfway through cooking.

3. Place butter in a large bowl. Stir in squash, pecans, and sage; toss to combine.

Roasted Butternut Squash with Parmesan-Garlic Breadcrumbs: Follow base recipe through step 2. Place 1 ounce torn French bread baguette in a mini food processor; pulse until coarse crumbs form. Heat 1 tablespoon olive oil and 1 minced garlic clove in a skillet over medium-high heat. Add crumbs to pan; sauté 2 minutes. Place mixture in a large bowl. Stir in 1 ounce grated Parmesan cheese and 1 tablespoon chopped fresh thyme. Add squash; toss. Serves 4 (serving size: about 1/2 cup) CALORIES 155; FAT 5.9g (sat 1.8g, mono 3.1g, poly 0.6g); PROTEIN 5g; CARB 23g; FIBER 3g; CHOL 6mg; IRON 2mg; SODIUM 271mg; CALC 161mg

Roasted Butternut Squash with Pomegranate and Tahini: Follow base recipe through step 2. Combine 4 teaspoons tahini paste, 1 tablespoon fresh lemon juice, 1 tablespoon olive oil, and 1 tablespoon water in a small bowl, stirring with a whisk until smooth. Combine squash, 1/2 cup pomegranate arils, and 1 cup arugula in a large bowl; toss gently to combine. Drizzle squash mixture with tahini mixture. Serves 4 (serving size: about 1/2 cup) CALORIES 152; FAT 6.6g (sat 0.9g, mono 3.5g, poly 1.6g); PROTEIN 3g; CARB 24g; FIBER 4g; CHOL 0mg; IRON 1mg; SODIUM 130mg; CALC 93mg

Roasted Butternut Squash with Coconut and Chile: Follow base recipe through step 2. Combine 1 tablespoon lime juice, 1 tablespoon canola oil, 1 teaspoon rice vinegar, and a dash of sugar in a small bowl, stirring with a whisk. Combine squash, 1/4 cup chopped fresh cilantro, 1/4 cup toasted unsweetened coconut flakes, and 1 seeded sliced red chile in a large bowl; toss gently to combine. Drizzle juice mixture over squash mixture; toss to coat. Serves 4 (serving size: about 1/2 cup) CALORIES 149; FAT 7.5g (sat 3.5g, mono 2.2g, poly 1.1g); PROTEIN 2g; CARB 21g; FIBER 4g; CHOL 0mg; IRON 1mg; SODIUM 249mg; CALC 78mg

Created date

August 2015

Nutritional Information

Calories 134
Fat 7.1 g
Satfat 3 g
Monofat 2.5 g
Polyfat 1 g
Protein 2 g
Carbohydrate 19 g
Fiber 3 g
Cholesterol 11 mg
Iron 1 mg
Sodium 164 mg
Calcium 82 mg