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.

Ingredients

  • One 2-pound butternut squash, peeled, seeded, and diced
  • 1  Tablespoon  kosher salt
  • 1/2  Tablespoon  ground cloves
  • 1/2  Tablespoon  freshly grated nutmeg
  • 1/2  Cup  olive oil
  • 1/2  gallon water
  • bunch kale, stemmed and cut into 1-inch-thick pieces
  • medium-sized white onion, peeled and cut into 1/4-inch dice
  • 1/2  Cup  dried cranberries
  • 1/2  Cup  shelled, toasted pumpkin seeds

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. 

Nutritional Facts

Total Fat
31g
44%
Sugar
18g
20%
Saturated Fat
4g
17%
Carbohydrate, by difference
36g
28%
Protein
5g
11%
Vitamin A, RAE
2µg
0%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
22µg
24%
Calcium, Ca
28mg
3%
Choline, total
13mg
3%
Fiber, total dietary
7g
28%
Folate, total
3µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
72mg
23%
Manganese, Mn
1mg
56%
Phosphorus, P
29mg
4%
Sodium, Na
642mg
43%
Water
10g
0%
Zinc, Zn
3mg
38%

Butternut Squash Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Butternut Squash Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.