Photo: Jennifer Causey; Styling: Missie Neville Crawford
Yield
Serves 4 (serving size: about 1/2 cup)

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

How to Make It

Step 1

Preheat oven to 425°.

Step 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.

Step 3

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

Step 4

Roasted Butternut Squash with Parmesan-Garlic Breadcrumbs: Follow base recipe through step 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 9g (sat 8g, mono 1g, poly 6g); PROTEIN 5g; CARB 23g; FIBER 3g; CHOL 6mg; IRON 2mg; SODIUM 271mg; CALC 161mg

Step 5

Roasted Butternut Squash with Pomegranate and Tahini: Follow base recipe through step 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 6g (sat 9g, mono 5g, poly 6g); PROTEIN 3g; CARB 24g; FIBER 4g; CHOL 0mg; IRON 1mg; SODIUM 130mg; CALC 93mg

Step 6

Roasted Butternut Squash with Coconut and Chile: Follow base recipe through step 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 5g (sat 5g, mono 2g, poly 1g); PROTEIN 2g; CARB 21g; FIBER 4g; CHOL 0mg; IRON 1mg; SODIUM 249mg; CALC 78mg

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