SQUASH*****Roasted Squash with Pepitas

By Unblond1

This was very good, although a bit mushy for my tastes - Dan loved it though and ate a large portion so it's worth a re-do

Ingredients

• VINAIGRETTE:
• 2 cups pumpkin or butternut squash (seeded, peeled and cut into bite sized pieces - about 1 lb.)
• 1 tablespoon olive oil
• 1/8 teaspoon cinnamon
• salt and pepper to taste
• 2 - 3 tbsp. pepitas (toasted)
• 1 tablespoon sage (julienned)
• 1 tbsp. balsamic vinegar
• 2 tsp. extra virgin olive oil
• 1 teaspoon Dijon mustard
• 1/2 teaspoon maple syrup
• 1 clove garlic (grated) - I forgot this the first time
• salt and pepper

Details

Servings 3
Adapted from closetcooking.com

Preparation

Step 1

Makes 2 large servings

* *Toss* the squash in the oil, cinnamon, salt and pepper.

* *Place* the pumpkin on a baking sheet in a single layer and roast in a preheated 375-400F oven until tender, about 30 minutes, turning once halfway through.*Add* the juliened sage at the halfway mark.

* *Combine* dressing ingredients in a small jar and shake to blend.

* *Toss* the squash with the vinaigrette and return to the oven for another 5 - 10 minutes. *Remove*, add the pepitas, toss and serve.

*NUTRITION:*

* Calories - 163
* Fat - 8.6
* Sat Fat - 1.2
* Carbs - 22.1
* Fibre - 3.2
* Protein - 2.4