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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
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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