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.

4
Servings
444
Calories Per Serving
Deliver Ingredients

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
38g
54%
Sugar
18g
20%
Saturated Fat
23g
96%
Cholesterol
1mg
0%
Carbohydrate, by difference
27g
21%
Protein
5g
11%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
253mg
25%
Choline, total
2mg
0%
Copper, Cu
1mg
0%
Fiber, total dietary
5g
20%
Fluoride, F
1µg
0%
Folate, total
26µg
7%
Iron, Fe
4mg
22%
Magnesium, Mg
91mg
28%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
165mg
24%
Selenium, Se
9µg
16%
Sodium, Na
36mg
2%
Water
11g
0%
Zinc, Zn
2mg
25%

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.