Jack’s Brown Sugar Roasted Squash with Intermountain Healthcare

By Intermountain Healthcare | Posted - Dec. 2, 2019 at 11:01 a.m.



Yield: 6 Servings

Ingredients:

  • 1½ lbs. Butternut Squash, Peeled, Diced 1” Cubes
  • ¼ cup Vegetable Oil
  • 2 tsp. Kosher Salt
  • ½ tsp. Black Pepper
  • ½ tsp. Smoked Paprika
  • 2 tbsp. Brown Sugar
Roasted Pumpkin Seeds- 6 oz. Pumpkin Seeds, Washed, Dried Overnight
  • 2 tbsp. Vegetable Oil
  • 1 tbsp. Kosher Salt
  • 1 tsp. Black Pepper
  • 1 tsp. Granulated Garlic
  • 1 tsp. Granulated Onion
  • 2 tbsp. Fresh Parsley, Chopped
Preparations:1. Preheat oven to 350F.
  1. Toss squash with oil, sugar and seasonings.
  2. Place on parchment lined baking sheet; roast for 34-45 minutes or until golden brown and tender.
  3. Preheat oven to 275F.
  4. Toss seeds with oil and seasoning, place on a foil lined sheet pan, single layer.
  5. Roast for 40-60 minutes or until golden brown.
  6. Remove from oven and let cool.
Plate Assembly:Dived equally between servings, place squash on desired dish and garnish with roasted pumpkin seeds and parsley.

150 Calories/ 300 mg Sodium/ 12% Cal/Fat

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