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Sep 18, 2015
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Roasted Butternut Squash with Mint and PinenutsActive time:20 minutes Start To Finish:1 hour, Difficulty:
Serving size: 4-6 Source: Small Plates Vegetarian, Vegetables, Fall/Winter Add to Favorites Print Recipe |
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Ingredients:
5 tablespoons extra-virgin olive oil
2 garlic cloves, sliced thinly
1 small red onion, sliced thinly
1 1/2 tablespoon honey
3 tablespoons red wine vinegar
1/2 teaspoon dried red pepper flakes
2 tablespoons fresh mint, chopped
1/4 cup pinenuts, toasted
sea salt & freshly ground black pepper
Directions:
Place your oven rack in the top third of the oven, then preheat the oven to 400 degrees.
Place the cubed squash pieces on a baking sheet. Toss with 2-3 tablespoons of olive oil to coat and sprinkle with salt and pepper. Bake in the preheated oven for 40 minutes, until golden and tender. Continue to cook if the squash is not soft and sweet.
While the squash is roasting, toast the pinenuts in a toaster oven or on a small skillet. Be very careful not to burn the nuts! Then, heat the remaining 2-3 tablespoons of olive oil in a large skillet. Saute the garlic until it turns light brown, then add onions, honey, vinegar, and red pepper flakes. Bring to a boil. Reduce heat to simmer for 2 minutesor untilsauce is syrupy.
Move the squash to a serving dish then add the honey dressing. Sprinkle the mint and pinenuts over the top. Enjoy!
Notes:
This Italian dish is a colorful addition to a Thanksgiving table!
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Comments :
By Janet On December 2, 2014 04:14 PM
Made for Thanksgiving and loved by all!