1 butternut squash, peeled, seeded and chopped (6-8 cups)
1 tablespoon vegetable oil
salt and pepper
2 tablespoons butter
1 teaspoon maple syrup
1 teaspoon dark brown sugar
1 cup chopped pecans
1 tablespoon fresh sage, chopped
juice of a lime
Takes ,
serves 6.
Instructions
Preheat oven to 400°F.
Place prepared squash in a large bowl. Toss with oil, salt and pepper. Spoon squash out onto a baking sheet. Transfer to oven and roast for 30 minutes. Transfer roasted squash to a large bowl.
Melt butter in a skillet on medium-high heat. Add syrup, sugar and pecans. Cook for about three minutes. Pour nut mixture over cooked squash. Sprinkle with sage and lime juice and toss gently to combine.
Season with salt and pepper, toss and serve.
Butternut Squash Side Dish
Ingredients
1 butternut squash, peeled, seeded and chopped (6-8 cups)
1 tablespoon vegetable oil
salt and pepper
2 tablespoons butter
1 teaspoon maple syrup
1 teaspoon dark brown sugar
1 cup chopped pecans
1 tablespoon fresh sage, chopped
juice of a lime
Directions
Preheat oven to 400°F.
Place prepared squash in a large bowl. Toss with oil, salt and pepper. Spoon squash out onto a baking sheet. Transfer to oven and roast for 30 minutes. Transfer roasted squash to a large bowl.
Melt butter in a skillet on medium-high heat. Add syrup, sugar and pecans. Cook for about three minutes. Pour nut mixture over cooked squash. Sprinkle with sage and lime juice and toss gently to combine.
Season with salt and pepper, toss and serve.
Butternut Squash Side Dish
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Oven-roasted butternut squash tossed in butter, maple syrup, pecans and sage…
This BUTTERNUT SQUASH SIDE DISH is remarkably tasty and easy to make too!
The idea for this BUTTERNUT SQUASH SIDE DISH comes hot on the heels of our SQUASH STRUDEL and CURRIED SQUASH SOUP. Butternut squash is always a favourite, but tossing it with the other ingredients in this simple side takes it to a whole new level.
Before we share a few key tips on making the recipe, a reminder that this dish always tastes better when made with locally grown organic squash. Look for it at a farmer’s market or roadside vegetable stand.
Here’s why this BUTTERNUT SQUASH SIDE DISH is so delicious:
INGREDIENTS
We bet you might already have the ingredients needed to make this side dish. The maple syrup and brown sugar give it just the right touch of sweetness while the lime juice adds a nice tanginess. If you’re a gardener, here’s the recipe that puts your sage to a super yummy good use.
BUTTERNUT
Butternut squash is a vine-grown winter squash known for its sweet, almost nutty flavour. Although low in calories, butternut squash is loaded with vitamins and nutrients. Click HERE to read the excellent Wiki article about it.
Preparing the squash is easy enough. We suggest cutting it down the middle from stem to base, then just scoop out the seeds, peel the outer skin and chop into bite-sized pieces. Removing the skin can be done using a vegetable peeler or sharp knife, whichever you feel more comfortable using.
OVEN ROAST
The recipe has two parts this first being the roast in a hot oven. Although we often suggest lining baking sheets with parchment, not this time. Placing the chunks of squash directly on the baking sheet causes a bit of caramelization to happen which adds a nice flavour.
TOSS
Warming the pecans in a hot skillet with butter and then sprinkling them with the syrup and sugar is all pretty sweet. We then pour the nut mixture over the roasted squash along with the chopped sage and lime juice and then, give everything a gentle toss. It all comes together in moments.
SERVE
Serving our BUTTERNUT SQUASH SIDE DISH is especially perfect when paired with other tasty dishes. Try it with our EASY ROAST CHICKEN, our BEEF TENDERLOIN or served next to our VEGETARIAN STUFFED PEPPERS! You’ll see how well it goes with everything.
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Ingredients
1 butternut squash, peeled, seeded and chopped (6-8 cups)
1 tablespoon vegetable oil
salt and pepper
2 tablespoons butter
1 teaspoon maple syrup
1 teaspoon dark brown sugar
1 cup chopped pecans
1 tablespoon fresh sage, chopped
juice of a lime
Directions
Preheat oven to 400°F.
Place prepared squash in a large bowl. Toss with oil, salt and pepper. Spoon squash out onto a baking sheet. Transfer to oven and roast for 30 minutes. Transfer roasted squash to a large bowl.
Melt butter in a skillet on medium-high heat. Add syrup, sugar and pecans. Cook for about three minutes. Pour nut mixture over cooked squash. Sprinkle with sage and lime juice and toss gently to combine.
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