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

Ratings & Reviews

love any roasted squash !!!!!

stellacorona
September 28, 2016
this was good, i mixed olive oil with the squash and sprinkled just a little sugar on it before roasting.   had ground sage instead of fresh.  didn't use butter.   the pecans probably could be toasted with the squash....

3.5 stars

DeterminedWW
July 10, 2016
We like our squash a little bit browned so I baked for a total of 40 minutes.  Nice flavors.  If I served this for a dinner party or holiday meal, I add some crumbled gorgonzola on the top.

Just ok.

Nescett
December 23, 2015
I thought this would be great but it was just ok.

Must Make Again!

daneanp
September 26, 2015
This was so good, I can't wait to make it again!  I peeled and cubed the butternut squash the night before, so the dish came together in a flash. http://determinedwwmomma.blogspot.com