Roasted Butternut Squash with Toasted Pumpkin Seeds

Staff Writer
Roasted Butternut Squash with Toasted Pumpkin Seeds
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
504
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
  • 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. 

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.

Nutritional Facts

Total Fat
36g
56%
Sugar
17g
N/A
Saturated Fat
5g
27%
Protein
9g
19%
Carbs
44g
15%
Vitamin A
1265µg
100%
Vitamin B6
0.5mg
24.8%
Vitamin C
103mg
100%
Vitamin E
8mg
40%
Vitamin K
376µg
100%
Calcium
204mg
20%
Fiber
8g
34%
Folate (food)
138µg
N/A
Folate equivalent (total)
138µg
34%
Iron
4mg
22%
Magnesium
196mg
49%
Monounsaturated
22g
N/A
Niacin (B3)
4mg
19%
Phosphorus
320mg
46%
Polyunsaturated
7g
N/A
Potassium
1106mg
32%
Riboflavin (B2)
0.1mg
8.2%
Sodium
1462mg
61%
Thiamin (B1)
0.3mg
20.5%
Zinc
2mg
13%

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