Roasted Butternut Squash with Toasted Pumpkin Seeds

Roasted Butternut Squash with Toasted Pumpkin Seeds
Staff Writer
Roasted Butternut Squash with Toasted Pumpkin Seeds

Westside Market NYC

Roasted Butternut Squash with Toasted Pumpkin Seeds

Here's a simple and flavorful side dish featuring butternut squash. Toasted pumpkin seeds lend a nutty, rich flavor and a distinct crunch to the squash, and dried cranberries add a little zing and sweetness. Serve this as an accompaniment to roasted meats, chicken, or fish.

See all pumpkin recipes.

Directions

Preheat the oven to 400 degrees.

In a medium-sized bowl, toss the butternut squash with the salt, cloves, nutmeg, and ¼ cup of the olive oil.

Place the butternut squash on a 9-by-8-inch baking sheet and bake for 20-25 minutes, then remove from the oven and let cool at room temperature.

Meanwhile, bring the water to a boil in a large pot and prepare an ice bath. Poach the kale for 3-4 minutes. Transfer to the ice bath, drain, and set aside. Heat the remaining olive oil in a sauté pan over medium heat. Sauté the onion for about 5 minutes and add the cranberries. Sauté for 2 minutes and add the pumpkin seeds; cook for 1 minute.

Transfer everything to a bowl, mix well, and serve. 

Nutrition

Calories per serving:

309 kcal

Daily value:

15%

Servings:

4
  • Carbohydrate, by difference 54 g
  • Protein 7 g
  • Total lipid (fat) 9 g
  • Vitamin A, IU 41 IU
  • Vitamin A, RAE 2 µg
  • Vitamin C, total ascorbic acid 2 mg
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 5 µg
  • Arginine 1 g
  • Ash 1 g
  • Calcium, Ca 28 mg
  • Carotene, beta 8 µg
  • Choline, total 13 mg
  • Cryptoxanthin, beta 2 µg
  • Fatty acids, total monounsaturated 2 g
  • Fatty acids, total polyunsaturated 4 g
  • Fatty acids, total saturated 2 g
  • Fiber, total dietary 7 g
  • Folate, DFE 3 µg
  • Folate, food 3 µg
  • Folate, total 5 µg
  • Fructose 7 g
  • Glucose (dextrose) 7 g
  • Glutamic acid 1 g
  • Iron, Fe 1 mg
  • Lutein + zeaxanthin 35 µg
  • Magnesium, Mg 76 mg
  • Manganese, Mn 1 mg
  • Myricetin 1 mg
  • Niacin 1 mg
  • Phosphorus, P 42 mg
  • Phytosterols 5 mg
  • Potassium, K 286 mg
  • Proanthocyanidin dimers 2 mg
  • Quercetin 1 mg
  • Sodium, Na 878 mg
  • Sucrose 4 g
  • Sugars, total 19 g
  • Water 11 g
  • Zinc, Zn 3 mg
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