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Oven-Roasted Butternut Squash with Toasted Pumpkin Seeds

Tender roasted butternut squash tossed with onion, cranberries, kale and pumpkin seeds is a nutritious and delicious holiday side dish that is easy enough to serve for everyday meals.

Tender roasted butternut squash tossed with onion, cranberries, kale and pumpkin seeds is a nutritious and delicious holiday side dish that is easy enough to serve for everyday meals.
Tender roasted butternut squash tossed with onion, cranberries, kale and pumpkin seeds is a nutritious and delicious holiday side dish that is easy enough to serve for everyday meals.

Oven-Roasted Butternut Squash with Toasted Pumpkin Seeds

Recipe courtesy of Maria Zoitas, of Maria’s Homemade line of prepared foods at Westside Market NYC.

Serves 6

Ingredients:

  • 1 medium (about 2 pounds) butternut squash, seeded, peeled, cut into 1-inch cubes

  • 1 teaspoon salt

  • 1/2 tablespoon ground cloves

  • 1/2 tablespoon ground nutmeg

  • 1/2 cup olive oil, divided

  • 1 bunch kale, stems removed, leaves sliced into 1-inch wide pieces

  • 1 medium white onion, peeled, diced

  • 1/2 cup dried cranberries

  • 1/2 cup toasted pumpkin seeds 


Directions:

  1. Preheat oven to 400 degrees F.

  2. In a medium bowl, toss the butternut squash with salt, cloves, nutmeg and 1/4 cup olive oil.

  3. Place the butternut squash in a baking dish and bake for 20 to 25 minutes. Remove from oven and leave at room temperature.

  4. In the meantime, cook the kale for 3 to 4 minutes in a large pot of boiling water. Remove the kale and place in cold water, drain and set aside.

  5. In a saute pan, heat the remaining oil and sauté the onion for about 5 minutes, then add in the cranberries. Sauté for 2 minutes and add in the pumpkin seeds, cooking for 1 minute.

  6. Add and mix all ingredients together in a bowl and serve.


More tasty vegan holiday recipes!
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