Roasted Butternut Squash with Onions and Pine Nuts

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My experience with winter squash has often-times just been split in half and baked in the oven. It’s a classic preparation but a bit boring. I’ve also made Butternut Soup once in a while which is delicious but I decided to try out a new recipe and it’s quickly become a new fall favorite. The roasting gives the squash pieces a crispy edge that adds wonderful texture to this dish. One could easily serve this as a main course because it is very hearty.

Tools

  • peeler
  • cutting board
  • large sharp knife
  • paring knife
  • half sheet pan
  • Aluminum foil
  • small omelet pan
  • serving bowl or platter

Ingredients                                                                                                             

  • butternut squash

    Butternut Squash

  • one onion, roughly chopped
  • 1/4 cup of pine nuts, toasted
  • 2 teaspoons dried herbs
  • One tablespoon finely minced fresh basil and sage*
  • 1/4 cup of olive oil
  • 2 tablespoons of balsamic vinegar
  • 1/4 cup of parmesan cheese
  • 1/2 teaspoon of salt and pepper

Recipe

Preheat oven to 375-400 degrees, depending on your oven.

Cut the top off your squash and peel it. Split in half and scoop out the seeds* and cut the squash into 2-inch cubes*. Pour the olive oil onto the half sheet pan and toss the squash until it’s well coated. Sprinkle with salt, pepper, and dried herbs. Roast for 15 minutes remove from oven and use the spatula to loosen and turn the squash cubes over to evenly brown. This is when I add the chopped onion to the tray. Roast for 15 minutes and check cubes for doneness by sticking your paring knife into the center.  If it goes in easily the squash is ready. If it’s not quite done roast for 10 more minutes tossing the cubes and onions around on the tray. While the squash is finishing, toast the pine nuts in a small dry pan. Toast on medium heat shaking the pan around. Pine nuts have A Lot of oil in them and will BURN quickly so don’t walk away from them. Take them off the heat and add them to the squash and onions. Sprinkle the parmesan cheese and then drizzle the balsamic vinegar over the squash and top with the minced fresh herbs.

DELISH TIP 1:  I like squash seeds even better than pumpkin seeds! I soak the “guts” in water and separate the seeds. I put them on a tray and lightly salt them and bake them for 20  minutes or until I hear them popping in the oven. YUM!!

DELISH TIP 2: I don’t measure the cubes when I make this dish, just make sure they are all relatively the same size so they cook evenly.

DELISH TIP 3: Fresh sage is really strong so it’s important to chop it up really well. I would NOT suggest using dried sage as a sprinkle at the end.

 

butternut squash with onions and pimenuts

Yummmm Roasted Butternut Squash with Pinenuts