Butternut Squash with Sage and Roasted Pine Nuts
by lisa | 21 September 2013 11:12
I’m so happy it’s squash season here again.
Butternut squash
Fruits and vegetables are very seasonal (in terms of availability) here in Switzerland. If you want Brussels sprouts, squash or kale in the spring or summer….well, that’s just too bad. You have to wait. We headed out to one of our favorite farms last week and picked up several varieties of squash. We got 4 spaghetti squash because we can never find them in stores here, and we also picked up a few butternut squash.
It’s even pretty
We had the butternut squash last night served with lamb chops and it was so delicious. I ate the leftovers cold out of the fridge today as my post workout meal. Yum!
Butternut Squash
Ingredients
- 1 butternut squash
- 1-2 Tablespoons olive oil
- Salt to taste
- Fresh sage leaves (about a handful)
- 1-2 Tablespoons ghee or grass fed butter
- 2 Tablespoons pine nuts
Instructions
- Cut the ends of your squash off. Hopefully you have better knife skills than I do. I have a heck of time cutting straight!
Requires some knife skills
- Scoop out the seeds with a melon baller or a spoon. You can roast them like pumpkin seeds if you want.
You can roast the seeds
- Apply olive oil with a brush (or your hands) to all of the exposed squash and then salt to taste. Place the squash on a baking tray flesh side down.
Skin side up
- Bake the squash in a pre-heated 350 F (175 C) oven for 1 hour. Start checking for doneness at about 45 minutes. It’s done when the skin is browned and starting to look a little blistery and the flesh is soft all the way through when poked with a fork.
- While the squash is baking, heat the ghee or butter in a small pan and add in the fresh sage leaves and pine nuts.
- Toss until the sage gets crispy and the pine nuts start to brown.
My favorite part
- Once the squash comes out of the oven, pour the sage/butter/pine nuts over the top and serve.
So good
Ingredients
- 1 butternut squash
- 1-2 Tablespoons olive oil
- Salt to taste
- Fresh sage leaves (about a handful)
- 1-2 Tablespoons ghee or grass fed butter
- 2 Tablespoons pine nuts
Instructions
- Cut the ends of your squash off. Hopefully you have better knife skills than I do. I have a heck of time cutting straight!
- Scoop out the seeds with a melon baller or a spoon. You can roast them like pumpkin seeds if you want.
- Apply olive oil with a brush (or your hands) to all of the exposed squash and then salt to taste. Place the squash on a baking tray flesh side down.
- Bake the squash in a pre-heated 350 F (175 C) oven for 1 hour. Start checking for doneness at about 45 minutes. It's done when the skin is browned and starting to look a little blistery and the flesh is soft all the way through when poked with a fork.
- While the squash is baking, heat the ghee or butter in a small pan and add in the fresh sage leaves and pine nuts.
- Toss until the sage gets crispy and the pine nuts start to brown.
- Once the squash comes out of the oven, pour the sage/butter/pine nuts over the top and serve.
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Source URL: https://swisspaleo.ch/butternut-squash-with-sage-and-roasted-pine-nuts/