Roasted Butternut Squash with Garlic, Sage and Pine Nuts

Name: Roasted Butternut Squash with Garlic, Sage and Pine Nuts
Total time: 60 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 3 pounds butternut squash ((peeled, seeded and cut into ½-inch cubes)); 2 tablespoons olive oil, (divided); 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 2 large garlic cloves, (minced); 2 tablespoons finely chopped fresh sage; ⅓ cup pine nuts

A totally amazing tasting fall-themed side dish!

⏱️ 60 min 🔪 Prep: 15 min 🔥 Cook: 45 min 📊 Medium 👁️ 24 views

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Roasted Butternut Squash with Garlic, Sage and Pine Nuts

Foto: RecipeGirl

Ingredients

6 servings

3 pounds butternut squash ((peeled, seeded and cut into ½-inch cubes))
2 tablespoons olive oil, (divided)
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 large garlic cloves, (minced)
2 tablespoons finely chopped fresh sage
⅓ cup pine nuts

Steps

Preheat the oven to 450°F. Line a baking sheet with parchment paper, or spray lightly with cooking spray.
In a medium bowl, toss the butternut squash cubes with 1½ tablespoons olive oil, salt and pepper. Spread out on the prepared baking sheet. Roast for 35 to 45 minutes, until the squash is as tender as desired.
While the squash is roasting, heat ½ tablespoon olive oil in a small skillet. Add the garlic, sage and pine nuts, and sauté until the pine nuts are lightly browned. Remove from heat.
Scoop the butternut squash into a large bowl. Scrape the contents from the skillet onto the butternut squash and gently toss. Serve immediately.