1/10/14

Roasted Butternut Squash with Parmesan and Pine Nuts

Roasted Butternut Squash with Parmesan and Pine Nuts

Butternut squash is a diverse vegetable that has recently gained attention as being a super food.  Eating smart is made easy when picking this vegetable because it is a nutrient dense food.  This means it’s full of nutrients yet low in calories.  High in fiber and many vitamins including A and C, butternut squash is a low calorie food that provides a lot of flavor without packing on the pounds.

As many people are looking for ways to increase their vegetable intake, butternut squash has become a go-to vegetable that can be prepared in many ways.  Roasted butternut squash can be pureed to make a delicious, creamy soup or it can be sauteed with pasta for an interesting twist on a traditional Italian dish.  This recipe shows you how to roast butternut squash to bring out the sweetness of the vegetable for a delicious side dish or main course.  The season for finding these squash is quickly winding down so grab one at Market Street today to try this delicious recipe!

Ingredients

1 large butternut squash, peeled, seeded, and cut in 1-inch chunks
3 tablespoons olive oil
Salt and pepper to taste
¼ cup grated Parmesan cheese
2 tablespoons pine nuts
Optional: salad greens and balsamic vinaigrette

Directions

Preheat oven to 375 degrees F.
Cut off the top and bottom of the squash.  Carefully use a sharp knife to take off the skin.  Cut squash in half to separate the neck and base.

Peeled squash, cut in half.

Cut these two pieces in half and scoop out the seeds.


Cut the squash into strips then dice the squash into 1 inch cubes.  Place squash on the pan and drizzle with olive oil.  Sprinkle on salt and pepper and toss to evenly coat.  Spread out butternut squash in single layer and place in oven.

Butternut squash before roasting.

Bake for 20-25 minutes then turn oven up to 400 degrees F.  Bake for an additional 10-12 minutes.
While squash is roasting, toast pine nuts in a pan over medium-high heat, stirring frequently.

Toasted pine nuts

Take squash out of oven and sprinkle with Parmesan cheese and toasted pine nuts.

Roasted butternut squash topped with grated Parmesan cheese and toasted pine nuts.

Additionally, squash can be placed on top of salad greens and topped with dressing if desired.

Recipe

Roasted Butternut Squash with Parmesan and Pine Nuts

Servings: 4 (1/2 cup serving)

Ingredients

1 large butternut squash, peeled, seeded, and cut in 1-inch chunks
3 tablespoons olive oil
Salt and pepper to taste
¼ cup grated Parmesan cheese
2 tablespoons pine nuts
Optional: salad greens and balsamic vinaigrette

Directions

Preheat oven to 375 degrees F.
Put the squash on a sheet pan and drizzle with olive oil, salt, and pepper.  Toss well.  Spread the squash out evenly on pan and roast for 20-25 minutes.  Turn oven up to 400 degrees F and roast for additional 10-12 minutes, until squash is tender and golden brown around the edges.
While the squash is cooking, heat a pan over medium-high heat and toast pine nuts, stirring frequently.
Remove pan from oven and sprinkle cheese over squash.  Toss squash and transfer to plate.  Sprinkle with pine nuts and serve as side dish.  Add more Parmesan if desired.

Additional serving suggestion:  Place salad greens in a large bowl and top with butternut squash, Parmesan cheese, and pine nuts.  Toss with balsamic vinaigrette.

Adapted from The Pioneer Woman

1 comment :

  1. Yum! I love butternut squash, especially roasted. Never thought to add pine nuts, that sounds great!

    ReplyDelete