Recipes
Ingredients
- 1 pound fresh hard fleshed squash peeled, diced into 1 inch; about 2 generous cups
- 2 teaspoons olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped walnuts toasted
- 1 tablespoon fresh sage leaves minced
- Preheat the oven to 400°F.
- Arrange squash in a single layer on a baking dish or sheet pan, drizzle with the olive oil, season with the salt and pepper, and toss to coat.
- Bake for 15 minutes, give a stir and bake for another 10–15 minutes or until browned.
- Top with the nuts and sage, toss to combine and serve.
Chef's Narrative
The crunch of nuts and savory sage create layers of flavor and texture that enhance the delicate roasted squash.
Recipe Substitutions
Make this with any pumpkin or hard-skinned squash.
Hazelnuts and fresh winter savory or almonds and fennel tops are among our favorite variations.
Use walnut oil for the olive oil to fortify the walnut flavor.
Nutrition Facts:
Total Calories Per Serving: 80, Total Fat: 4.5g, Saturated: 0.5g, Trans Fat: 0g, Sodium: 125mg, Potassium: 266mg, Carbohydrate: 9g, Dietary Fiber: 2g, Protein: 1g
Allergens:
Tree Nuts
Chef's Narrative
The crunch of nuts and savory sage create layers of flavor and texture that enhance the delicate roasted squash.
Recipe Substitutions
Make this with any pumpkin or hard-skinned squash.
Hazelnuts and fresh winter savory or almonds and fennel tops are among our favorite variations.
Use walnut oil for the olive oil to fortify the walnut flavor.
Nutrition Facts:
Total Calories Per Serving: 80, Total Fat: 4.5g, Saturated: 0.5g, Trans Fat: 0g, Sodium: 125mg, Potassium: 266mg, Carbohydrate: 9g, Dietary Fiber: 2g, Protein: 1g
Allergens:
Tree Nuts
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Ingredients
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