Roasted Butternut Squash with Garlic, Sage and Pine Nuts
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4.8
36 reviews
Excellent
Roasted Butternut Squash with Garlic, Sage and Pine Nuts
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Kosher for Passover roasted butternut squash tossed with sauteed garlic, sage and pine nuts. The perfect side dish for your Passover seder from Lori Lange of RecipeGirl.
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Ingredients
- 3 pounds butternut squash peeled, seeded and cut into 3/4-inch cubes
- 2 tablespoons olive oil divided
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
- 2 garlic large cloves, minced
- 2 tablespoons sage finely chopped, fresh
- 1/3 cup pine nuts
Instructions
- Preheat oven to 450°F. 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.
Nutrition Information
Show Details
Calories
197kcal
(10%)
Carbohydrates
28g
(9%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Sodium
397mg
(17%)
Potassium
850mg
(18%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
24150IU
(483%)
Vitamin C
48.2mg
(54%)
Calcium
122mg
(12%)
Iron
2.2mg
(12%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 397mg | 17% |
| Potassium | 850mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 24150IU | 483% |
| Vitamin C | 48.2mg | 54% |
| Calcium | 122mg | 12% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
36 reviews
Excellent
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