Roasted Butternut Squash Quinoa With Pumpkin Seeds Recipes

ROASTED BUTTERNUT SQUASH SALAD WITH CARAMELIZED PUMPKIN SEEDS

Roasted Butternut Squash Salad with Caramelized Pumpkin Seeds image

We had left over roasted butternut squash one night, so I threw it on a salad and topped it with cheese. My family loved it! Since then we added caramelized pumpkin seeds (my brother's idea) and a homemade dressing. -Nicole Sadowsky, Rancho Santa Fe, California

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 8 servings.

Number Of Ingredients 19

Ingredients

8 cups cubed peeled butternut squash
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 package (10 ounces) fresh baby spinach
1/2 cup crumbled Gorgonzola cheese
PUMPKIN SEEDS:
1/3 cup fresh pumpkin seeds
1 teaspoon olive oil
2 teaspoons brown sugar
1 teaspoon balsamic vinegar
1/4 teaspoon salt
DRESSING:
3 tablespoons balsamic vinegar
3 tablespoons olive oil
1 shallot, finely chopped
4 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper

Steps:

Place squash in a greased 15x10x1-in. baking pan. Drizzle with oil and sprinkle with salt and pepper; toss to coat. Bake, uncovered, at 400° for 30-35 minutes or until tender, stirring occasionally. In a large bowl, combine spinach and cheese; set aside., In a large dry skillet, heat pumpkin seeds over medium heat for 4-6 minutes or just until seeds are golden brown, stirring constantly. Reduce heat to low. Add oil to seeds; toss to coat. Stir in the brown sugar, vinegar and salt. Cook and stir until brown sugar is melted and seeds are coated. Cool on waxed paper., In a small bowl, whisk dressing ingredients. Drizzle over spinach mixture; toss to coat. Transfer to a serving platter. Top with squash; sprinkle with pumpkin seeds.

Nutrition Facts : Calories 218 calories, Fat 12g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 486mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges

ROASTED BUTTERNUT SQUASH SEEDS

Roasted Butternut Squash Seeds image

Cooking up some winter squash? Stop tossing out the seeds. Seeds from butternut, spaghetti, acorn, and other hard squashes can be roasted into a crispy snack or salad topper, just like pumpkin seeds. Season with chili powder, garlic powder, seasoned salt, or curry.

Provided by Alyssa Singer

Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes

Time 25m

Yield 4

Number Of Ingredients 5

Ingredients

aluminum foil
1 cup butternut squash seeds or other hard squash seeds
olive oil
chili powder to taste
sea salt to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Clean pumpkin seeds so there are no strings or pulp attached to them. Pat dry or let air dry in a strainer.
Spread seeds in a single layer on the prepared baking sheet. Drizzle seeds lightly with olive oil and stir to coat evenly. Sprinkle lightly with chili powder and sea salt.
Bake, stirring every 5 minutes, until just slightly golden, about 15 minutes. Remove from oven and allow to cool.

Nutrition Facts : Calories 217.3 calories, Carbohydrate 6.3 g, Fat 19.2 g, Fiber 1.4 g, Protein 8.5 g, SaturatedFat 3.5 g, Sodium 88.8 mg, Sugar 0.4 g

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