Roasted Butternut Squash with Sage and Walnuts – roasted butternut squash that is tossed with butter, sage and toasted walnuts. Great side dish for fall.
Well it is officially fall in Colorado. We were close to 80 last week, and this week we had a couple days that barely hit 50. And it was rainy and cloudy. So fall is here. And that means time for comfort food, the crock pot, squash, pumpkin and anything else fall related. As I type this I am cuddled up on the coach under a blanket wearing my new comfy flannel shirt, so I think I am fulling embracing the new season. Time to break out the skinny jeans and the boots! Now if I only liked coffee, I could complete the picture with a pumpkin spiced latte. But I just can’t do it!
I only discovered that I like squash a couple years ago. We never had it growing up, so it took me awhile as an adult to get brave enough to try it. My husband did grow up with squash, but really only ever had it in a soft or mashed (like mashed potatoes) form. But lately I have been trying to mix it up. This time I roasted cubes of butternut squash. Once they were tender, but slightly browned on the outside I tossed them with butter, sage and toasted walnuts. This butternut squash side dish totally embraces all things fall.
I am not sure why, but I think of sage as a fall spice. I grew it in my garden all summer long, so it isn’t like it is a fall food. But still,when I think sage, I think comfort food So it seemed like the perfect pairing for this roasted butternut squash. I served with pork chops and even my 10 year old, who has something again vegetables, ate this. He loves pretty much anything pumpkin, so I can get away with telling him that pumpkin is really a variety of squash. I am slowly converting him! Don’t tell him though!
- 1 pound butternut squash , peeled and cubed
- non-stick spray
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 Tbls butter , melted
- 3 Tbls chopped walnuts , toasted
- 1 Tbls fresh sage , finely chopped
- Preheat oven to 425 degrees.
- Place cubed squash onto a baking sheet in a single layer. Spray with non-stick spray. Sprinkle with salt and pepper, tossing to coat
- Bake for 20-25 minutes, until tender and slightly browned.
- Remove from oven and toss with melted butter, walnuts and sage.
- Serve immediately
Recipe Adapted from Cooking Light
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