Roasted Butternut Squash with Toasted Pumpkin Seeds Recipe


Nutrition

Cal/Serving: 517
Daily Value: 26%
Servings: 4

High-Fiber
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat35g55%
Saturated5g27%
Trans0g0%
Carbs50g17%
Fiber8g33%
Sugars17g0%
Protein9g18%
Sodium1801mg75%
Calcium215mg22%
Magnesium188mg47%
Potassium1203mg34%
Iron4mg23%
Zinc2mg12%
Vitamin A31839IU637%
Vitamin C111mg184%
Thiamin (B1)0mg21%
Riboflavin (B2)0mg8%
Niacin (B3)4mg20%
Vitamin B61mg27%
Folic Acid (B9)91µg23%
Vitamin E7mg37%
Vitamin K432µg540%
Fatty acids, total monounsaturated22g0%
Fatty acids, total polyunsaturated6g0%
Have a question about the nutrition data? Let us know.

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Roasted Butternut Squash with Toasted Pumpkin Seeds
Westside Market NYC

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.

2.444445
Ratings18

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: 4
Cuisine: American
Special Designations: Vegan, Vegetarian, Kid-friendly

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