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Roasted Butternut Squash with Toasted Pumpkin Seeds Recipe
Nov 01, 2012 @ 5:25 PM
Posted by
Daily Value: 26%
Servings: 4
High-Fiber
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free
Posted by
Nutrition
Cal/Serving: 515Daily Value: 26%
Servings: 4
High-Fiber
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free
| Fat | 35g | 55% |
| Saturated | 5g | 27% |
| Trans | 0g | 0% |
| Carbs | 50g | 17% |
| Fiber | 8g | 33% |
| Sugars | 16g | 0% |
| Protein | 9g | 17% |
| Sodium | 1801mg | 75% |
| Calcium | 215mg | 21% |
| Magnesium | 187mg | 47% |
| Potassium | 1197mg | 34% |
| Iron | 4mg | 23% |
| Zinc | 2mg | 12% |
| Vitamin A | 31839IU | 637% |
| Vitamin C | 110mg | 184% |
| Thiamin (B1) | 0mg | 21% |
| Riboflavin (B2) | 0mg | 8% |
| Niacin (B3) | 4mg | 20% |
| Vitamin B6 | 1mg | 27% |
| Folic Acid (B9) | 90µg | 23% |
| Vitamin E | 7mg | 37% |
| Vitamin K | 432µg | 540% |
| Fatty acids, total monounsaturated | 22g | 0% |
| Fatty acids, total polyunsaturated | 6g | 0% |
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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
- 1 bunch kale, stemmed and cut into 1-inch-thick pieces
- 1 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.
Recipe Details
Servings: 4Cuisine: American
Special Designations: Vegan, Vegetarian, Kid-friendly
