Description
Maple-Roasted Squash with Toasted Pumpkin Seeds is a delightful fall dish that combines the sweet, caramelized flavors of butternut squash with the nutty crunch of toasted pumpkin seeds. Perfect for cozy gatherings or holiday feasts, this recipe transforms simple ingredients into a stunning side that will impress your guests and tantalize your taste buds. With its vibrant colors and delicious aroma, it’s not just a meal—it’s an experience meant to be shared.
Ingredients
Scale
- 1 medium butternut squash (about 2 pounds)
- 3 tablespoons pure maple syrup
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground cinnamon
- 1/2 cup raw pumpkin seeds
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Halve the butternut squash lengthwise and scoop out the seeds. Dice into bite-sized cubes.
- In a large bowl, toss squash cubes with olive oil, maple syrup, cinnamon, salt, and pepper until well-coated.
- Spread seasoned squash on a baking sheet in a single layer and roast for 25-30 minutes until tender and caramelized.
- While the squash roasts, toast pumpkin seeds in a dry skillet over medium heat for about 5-7 minutes until golden brown and aromatic.
- Once roasted, combine the squash with toasted pumpkin seeds and serve warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 235
- Sugar: 10g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg