Recipe: Roasted Butternut Squash with Maple Toasted Pepitas
Sweet potatoes aren’t the only vitamin-A-rich starchy vegetable that deserves appreciation during the fall months. Butternut squash, a type of hard winter squash, can bring a lot of flavor and nutrition to your plate, but it is sometimes avoided because it can be time-consuming to chop and prepare. This recipe uses frozen, precut butternut squash to save both time and money. You don’t even need to thaw the squash before cooking, making this a simple side dish to throw together in a pinch. It is essential to preheat the baking sheet in the oven because this will cause any ice crystals on the squash to evaporate immediately, resulting in a more caramelized final product.
Butternut squash is an excellent source of fiber, providing approximately 7 grams per cup. Additionally, this bright veggie packs a powerful punch of vitamin C, potassium, folate, magnesium, vitamin A, vitamin E, and manganese. Vitamins A and E are both fat-soluble, and their absorption in the body is enhanced with the help of dietary fat. The toasted pumpkin seeds and avocado oil help the body absorb these vitamins due to their heart-healthy fat content!
Roasted Butternut Squash with Maple Toasted Pepitas
Serves 3-4
Ingredients:
- 16 oz bag of frozen, cut butternut squash
- 2 Tbsp avocado oil
- 1/8 tsp salt
- 1–2 tsp fresh rosemary, rough chopped
- Black pepper, to taste
- 1/3 C shelled pepitas (pumpkin seeds), unsalted
- 1/4 tsp ground cinnamon
- 1 tsp maple syrup
- Pinch of salt
- Black pepper to taste
Directions:
- Adjust oven rack to the lowest position. Preheat oven to 450°F. Place one medium, rimmed baking sheet into the oven while preheating.
- Pour frozen, cut butternut squash into a medium-sized bowl. With clean hands, break apart any pieces that are stuck together.
- Add avocado oil, salt, rosemary, and black pepper to the squash. Stir to coat.
- Remove the baking sheet from the oven once preheated. Add squash to the baking sheet. Carefully spread evenly in one layer. Place the baking sheet back into the oven. Roast 15 minutes.
- Meanwhile, add pepitas, ground cinnamon, maple syrup, a pinch of salt, and black pepper to a bowl. Mix to coat. Spread coated pepitas onto a small baking sheet.
- Remove squash from oven. Gently flip the squash with a spatula. Return to oven. Bake 5-10 minutes or until tender.
- Add pepitas to the oven. Cook 5 minutes, tossing halfway through.
- Remove both pans from the oven to cool. Add squash and pepitas to the serving dish. Stir to combine.
- Serve immediately or store in an airtight container up to 5 days.
Swaps:
- For the fresh rosemary: 1 tsp dried rosemary
- For the maple syrup: honey
Recipe modified from: The Kitchn