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Roasted Butternut Squash with Pine Nuts

by Emilie Johnson

Here's a simple recipe I’ve learned while living here in the south of France.

This is a simple twist on a classic Provence roasted vegetable recipe. Pine nuts and the cut make it unique.

I recommend pairing this recipe with the Provençal Vegetable Tian Recipe I shared last week. Both are, in fact, very easy and can be used in many contexts with much delight. I like them because they are visually splendid and they are delicious.

 

INGREDIENTS

  • Butternut squash
  • Pine nuts
  • Olive oil
  • Salt
  • Pepper

DIRECTIONS

  1. Preheat your oven to 350 degrees
  2. Slice the butternut squash into quarter-inch rounds and cut each round in half (no need to remove the skin - perfectly edible and becomes very soft with roasting)
  3. Lay the slices out on a baking sheet covered with parchment paper
  4. Sprinkle with olive oil, salt, pepper and scatter pine nuts across the
  5. Cook for 30 minutes or until edges of the squash and the pine nuts have turned slightly brown

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