Easy 5 Ingredient Herb Roasted Butternut Squash with Pine Nuts
This easy 5 Ingredient Herb Roasted Butternut Squash with Pine Nuts is an easy fall dish perfect for busy weeknights or added to your holiday menu. Save time in the kitchen and use pre-peeled and chopped butternut squash and already toasted pine nuts.
Prep Time 10 mins Cook Time 25 mins Total Time 35 mins
Servings: 6 side servings
Calories: 179 kcal
1 large butternut squash, cubed, (2 1/2 pounds or 8 cups) 2 tbsp olive oil 6 cloves garlic, minced 1 tbsp dried Italian seasoning salt + pepper, to taste .5 cup toasted pine nuts fresh parsley, to garnish (optional) fresh rosemary, to garnish (optional)
Preheat oven to 400 degrees F and line a large baking sheet with parchment paper or a silicone mat. Set aside.
Peel, seed and chop butternut squash into small cubes of approximately equal size (total amount should equal approximately 8 cups).
Transfer butternut squash, olive oil, minced garlic, Italian seasoning, and salt and pepper to a large mixing bowl. Toss well to combine.
Arrange the butternut squash on the prepared baking sheet spread in single layer. Bake at 400 degrees F for approximately 20-25 minutes, or until fork tender and browning around the edges.
Remove the squash from the oven and transfer to a large serving dish. Sprinkle with the toasted pine nuts and fresh chopped herbs, if desired.
Calories: 179 kcal | Carbohydrates: 17 g | Protein: 3 g | Fat: 12 g | Saturated Fat: 1 g | Sodium: 6 mg | Potassium: 529 mg | Fiber: 3 g | Sugar: 3 g | Vitamin A: 13300 IU | Vitamin C: 27.2 mg | Calcium: 81 mg | Iron: 1.9 mg