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Category: Squash
Prep Time: Cook Time: Total Time:
3 lbs butternut squash, peeled, seeds scooped out & cut into 1/2-inch cubes
2 tbsp olive oil, divided
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 large garlic cloves, minced
2 tbsp chopped fresh sage
1/3 cup pine nuts
Preheat oven to 450. Line baking sheet with parchment paper, or spray lightly with cooking spray.
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.
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. Scoop butternut squash into a large bowl. Scrape contents from the skillet onto the butternut squash and gently toss. Serve immediately. Serves 6
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ROASTED BUTTERNUT SQUASH WITH GARLIC, SAGE & PINE NUTS
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Category: Squash
Prep Time: Cook Time: Total Time:
3 lbs butternut squash, peeled, seeds scooped out & cut into 1/2-inch cubes
2 tbsp olive oil, divided
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 large garlic cloves, minced
2 tbsp chopped fresh sage
1/3 cup pine nuts
Preheat oven to 450. Line baking sheet with parchment paper, or spray lightly with cooking spray.
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.
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. Scoop butternut squash into a large bowl. Scrape contents from the skillet onto the butternut squash and gently toss. Serve immediately. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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