Maple Roasted Butternut Medley…and Sweet Spicy Seeds

Be Healthy, Gluten-Free, Recipes, Vegetables November 3, 2010
Inspired by Maya’s Maple, Apple & Butternut Roast and my conversation with the California Walnuts organization, I came up with this simple side dish perfect for any holiday gathering (or any night of the week).  The best part is, you can throw the cold leftovers onto a pile of lettuce the next day for a nutritious and filling lunch.  And don’t throw away those butternut squash seeds, they are the perfect topping for your next-day salad!



Maple Roasted Butternut Medley

Ingredients:
-1 butternut squash, peeled and diced into 1/2″ cubes
-4 granny smith apples, cored and diced into 1/2″ cubes
-1 T. butter
1 T. maple syrup (or honey)
-1/2 cup California walnut pieces
-1/4 cup pomegranate seeds
Directions:
Preheat oven to 350 degrees.  Spray large baking sheet with cooking spray.  Toss butternut squash cubes and apple pieces with butter and maple syrup.  Spread out on baking sheet and roast for 25 minutes.
Add walnuts and pomegranate seeds to the butternut squash and apples and roast for 10 minutes more.  Serve and enjoy!
Makes a perfect fall salad the next day. Top with balsamic vinaigrette and roasted seeds.
Roasted Butternut Squash Seeds
Separate your butternut squash seeds from the membrane, then toss with 1 t. Sriracha Sauce and 1 t. maple syrup.  Roast in a single layer on a baking sheet at 350 for about 20 minutes or until seeds are nice and crispy but not burnt.
Great for a sweet spicy snack or for topping a salad.  Remember, don’t ever waste squash seeds!


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6 Comments

  • Reply The Planet Pink November 3, 2010 at 2:37 pm

    This looks divine! Definitely adding it to the menu! Thanks!

  • Reply Nisha November 4, 2010 at 5:42 am

    I'm going to have to remember this squash seed recipe for next time I have some. My daughter was inhaling roasted pumpkin seeds at her friends house today. Yet, she refused to eat the parfait I made her earlier because it had sunflower seeds in it. Crazy girl! Nothing like peer pressure 😉

  • Reply InspiredRD November 17, 2010 at 10:07 pm

    I can't stop thinking about the seeds! I am about to split open another squash just to roast the seeds :)

  • Reply Alisa January 18, 2011 at 1:18 am

    I love pumpkin seeds and always felt that tossing other squash seeds was such a pity, but now I know what to do! Thanks a ton Alyssa! I love siracha.

  • Reply Sweet & Spicy Pumpkin Fries November 27, 2011 at 9:42 pm

    […] made pumpkin fries last week, and I thought it sounded like a perfect idea!  Because I love making sweet & spicy seeds in the fall, I thought the same combo could go right onto the pumpkin itself.  The result was a […]

  • Reply Butternut Chili and a Healthy Soup Roundup January 22, 2012 at 9:51 am

    […] de-seeded and diced -1 small butternut squash, peeled, de-seeded and cubed (save the seeds for these) -3 cups broth -1 28-oz. can Muir Glen fire roasted diced tomatoes -3 cups black beans -1½ cups […]

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