2.444445
9 ratings

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.

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. 

Nutritional Facts
Servings4
Calories Per Serving504
Total Fat36g56%
Sugar17gN/A
Saturated5g27%
Protein9g19%
Carbs44g15%
Vitamin A1265µg100%
Vitamin B60.5mg24.8%
Vitamin C103mg100%
Vitamin E8mg40%
Vitamin K376µg100%
Calcium204mg20%
Fiber8g34%
Folate (food)138µgN/A
Folate equivalent (total)138µg34%
Iron4mg22%
Magnesium196mg49%
Monounsaturated22gN/A
Niacin (B3)4mg19%
Phosphorus320mg46%
Polyunsaturated7gN/A
Potassium1106mg32%
Riboflavin (B2)0.1mg8.2%
Sodium1462mg61%
Thiamin (B1)0.3mg20.5%
Zinc2mg13%
Tags