Ingredients with Measurements:
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup pine nuts
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper.
3. In a large bowl, toss the cubed butternut squash with olive oil, salt, and black pepper.
4. Spread the butternut squash in a single layer on the prepared baking sheet.
5. Roast the butternut squash for 25-30 minutes, or until tender and lightly browned.
6. In a small pan, toast the pine nuts over medium heat until golden brown.
7. Sprinkle the toasted pine nuts over the roasted butternut squash.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
400°F
Serving size:
4 servings
Nutritional information:
Calories: 160
Total Fat: 11g
Saturated Fat: 1.5g
Cholesterol: 0mg
Sodium: 590mg
Total Carbohydrates: 16g
Dietary Fiber: 3g
Sugar: 3g
Protein: 2g
Substitutions for ingredients:
- You can use any type of winter squash instead of butternut squash, such as acorn squash or kabocha squash.
- You can use any type of nuts instead of pine nuts, such as almonds or walnuts.
Variations:
- Add some dried cranberries or raisins to the roasted butternut squash for a sweet and savory flavor.
- Sprinkle some crumbled feta cheese over the roasted butternut squash for a tangy flavor.
- Drizzle some balsamic glaze over the roasted butternut squash for a sweet and tangy flavor.
Tips and tricks:
- Make sure to cut the butternut squash into evenly sized cubes to ensure even roasting.
- You can roast the butternut squash ahead of time and reheat it in the oven before serving.
- To make the peeling process easier, you can microwave the butternut squash for 1-2 minutes before peeling.
Storage instructions:
Store the leftover roasted butternut squash in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the roasted butternut squash, place it in a baking dish and cover it with foil. Bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the roasted butternut squash in a large bowl or on a platter.
Garnishes:
Sprinkle some chopped fresh parsley or cilantro over the roasted butternut squash for a pop of color.
Pairings:
This roasted butternut squash pairs well with roasted chicken, grilled steak, or baked fish.
Suggested side dishes:
Serve the roasted butternut squash with a side of roasted vegetables, such as Brussels sprouts or carrots.
Troubleshooting advice:
- If the butternut squash is not tender after 25-30 minutes of roasting, continue roasting it for an additional 5-10 minutes.
- If the pine nuts are burning, reduce the heat to low and stir them frequently.
Food safety advice:
Make sure to wash your hands and all the utensils and surfaces that come into contact with the butternut squash to prevent cross-contamination.
Food history:
Butternut squash is a type of winter squash that originated in North America. It was first cultivated by Native Americans over 10,000 years ago.
Flavor profiles:
This roasted butternut squash has a sweet and nutty flavor, with a slightly caramelized exterior.
Serving suggestions:
Serve the roasted butternut squash as a side dish for a holiday meal or a weeknight dinner.
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Taste: Savory, Nutty, Sweet, Earthy, Caramelized