Butternut Squash with Sage and Roasted Pine Nuts
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.
6 Comments
Featured On
Follow Us!
I would have liked to pin this. it would be wonderful if you could add a “pin it” icon.
thank you!
Pam
Hi Pam,
We have a pinterst icon on the main page where it says “Follow Us” and there are facebook, twitter, pinterest icons. On my computer, I have a little pinterest icon on my toolbar and whenever I’m on a site with something “pin worthy”, I just click on the little icon in my tool bar and it gives me the choice of which picture from that site I want to pin and it goes right onto my board of choice. Hope that helps 🙂
Hi Lisa,
I absolutely love your blog and all your recipes!! Great job!!
Plus, I love butternut squash, so I’ll definitely try this one out!
Just one question: where exactly do you buy the spaghetti squash? I’ve been looking for ages and never managed to find it…
Thanks a lot and congrats again on your blog!
Isabella
Hi Isabella,
Thanks you so much for showering me with compliments 🙂 I get my spaghetti squash at Jucker Farm. The farm is a really cool place and you can pick stuff from there as well, depending on the season. Right now you can pick your own apples. They have petting animals for kids, a gazillion kinds of squash, a very nice farm store, and all kinds of pumpkin displays. Check out their website here http://www.juckerfarm.ch I don’t think I have ever actually found spaghetti squash in the store here. You might also find it at the Burkliplatz market in Zürich on Tuesdays and Fridays. Good luck!
Thank you Lisa for the info! I’m definitely planning a visit to the farm, it looks amazing, and kind of a pumpkin paradise!! 🙂
Hi Isabella,
You are so welcome! Yes, the farm is great fun, especially if you have kids.