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3 Ways to Cook Butternut Squash

Walnut Herb-Glazed Butternut Squash continued...

            1 Tbsp balsamic vinegar

            1/4 cup dark brown sugar

            2 shallots, chopped

            1/2 cup toasted, chopped walnuts

            1/2 cup fresh, whole sage leaves (or 1 tsp dried)

            1/4 tsp sea salt

freshly ground pepper to taste


  1. Preheat oven to 400 F.
  2. Skin, seed, and cube squash, and place in a large mixing bowl.
  3. Toss squash with olive oil, balsamic vinegar, brown sugar, and shallots.
  4. Arrange squash mixture in a single layer on a rimmed cookie sheet or sheet pan.
  5. Roast squash until golden brown and tender, about 30 minutes, stirring once to ensure even cooking.
  6. Remove squash from oven. Toss gently in a serving dish with walnuts, sage leaves, salt, and pepper, and serve.

Per serving: 175 calories, 3 g protein, 19 g carbohydrate, 11 g fat (1 g saturated fat), 0 mg cholesterol, 3 g fiber, 9 g sugar, 104 mg sodium. Calories from fat: 54%

Pantry Picks for Butternut Squash Recipes

Give these ingredients, featured in our three squash recipes, a regular spot on your grocery list.

Simple Syrup: Real maple syrup (made from maple tree sap) offers intense flavor as well as antioxidant compounds.

Take Stock: Chicken stocks and broths give rice and potatoes an instant flavor boost, but be sure to opt for low-sodium.

Better Butter: A little bit of butter is better for your heart than margarines that have artificial trans fats. Use unsalted or sweet butter to avoid unnecessary sodium (you won't miss it).

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Reviewed on May 08, 2014

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