Roasted squash embodies the essence of winter meals and could be the perfect solution if you were searching for a plant-based holiday side dish. Consider this simple recipe a base for a more-dressed up roasted squash and sage dish; consider adding caramelized onions, dried cranberries, and toasted pine nuts for a more lavish holiday spread.
½butternut squash, peeled and diced into ½-inch cubes (about 3 cups)
1tbspextra-virgin olive oil
½tspsalt
7leaves fresh sage, choppedor 2 tbsp dried sage
Instructions
1
Preheat the oven to 400°F.
2
In a large bowl, combine the squash, olive oil, and salt until the squash is evenly coated. Stir in the sage.
3
Transfer the squash to a nonstick roasting pan and bake in the oven until the squash is tender and lightly browned, about 20 minutes.
Nutrition Facts
6 servings
Serving size
½ cup
Amount per serving
Calories63
% Daily Value *
Total Fat2.5g4%
Saturated Fat 0.4g2%
Trans Fat 0g
Cholesterol0mg
Sodium198mg9%
Total Carbohydrate11g4%
Dietary Fiber 3g11%
Total Sugars 0g
Protein1g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
½butternut squash, peeled and diced into ½-inch cubes (about 3 cups)
1tbspextra-virgin olive oil
½tspsalt
7leaves fresh sage, choppedor 2 tbsp dried sage
Directions
1
Preheat the oven to 400°F.
2
In a large bowl, combine the squash, olive oil, and salt until the squash is evenly coated. Stir in the sage.
3
Transfer the squash to a nonstick roasting pan and bake in the oven until the squash is tender and lightly browned, about 20 minutes.
AuthorLife and Health Network