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Roasted Butternut Squash
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Roasted Butternut Squash
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Roasted Butternut Squash
Created by Chef Dale MacKay
Ingredients
| Squash | ||
| 1 | medium butternut squash, peeled and cut into 1½-inch cubes (about 4 cups) | |
| 2 | tbsp butter, melted | |
| 1½ | tbsp CO-OP GOLD 100% Pure Maple Syrup | |
| ½ | tsp salt | |
| ½ | tsp ground nutmeg | |
| Gremolata | ||
| 2 | tbsp CO-OP GOLD Sunflower Seeds, toasted | |
| ¼ | cup CO-OP GOLD Pumpkin Seeds, toasted | |
| ½ | tsp garlic, finely minced | |
| 1 | tsp lemon zest | |
| 2 | tbsp olive oil | |
| ½ | tbsp fresh sage, finely chopped | |
Directions
Prep Time: 5 minutes
Cook Time: 25–30 minutes
Total Time: 30–35 minutes
Serves: 4
- Preheat oven to 375°F. Toss all squash ingredients together in a large bowl. Place on a parchment paper-lined baking tray and bake for 20–25 minutes, until soft and a fork can go through easily.
- While the squash bakes, mix all gremolata ingredients in a large bowl. When the squash comes out of the oven, carefully add squash to the gremolata and toss well to coat. Serve warm.
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