Roasted Butternut Squash with Brown Butter Walnuts
Looking for a healthier recipe alternative to add to your Thanksgiving table?! Oven roasted butternut squash with brown butter walnut drizzle... gives you all the Fall comfort you need this season! Simple to make but packed with so much flavor and nutrition!10 Net Carbs for ⅛th of the recipe
Preheat the oven to 425F and line a 9x13 sheet pan with parchment paper. (parchment paper is optional but it helps with cleanup.)
Pile the chopped butternut squash on the sheet tray and drizzle the avocado oil on top.
Season with salt and pepper.
Use a large spoon or your hands to toss the butternut squash so the oil, salt and pepper coat the butternut squash evenly.
Bake in the oven for 30 minutes or until fork tender.
Making the brown butter walnuts:
Add the butter to an 8 inch skillet over medium heat.
Let it melt and add in the sage leaves. The sage leaves will start to fry and get crisp.
Once the butter starts to brown, add in the walnuts.
Continue to cook the butter and walnuts, swirling the pan, until the butter browns. This will take about 10-15 minutes.
Spoon the butternut squash into a serving bowl and top with the brown butter walnuts. Top with the fried sage leaves for garnish.
- Cutting Butternut squash: Already cubed butternut squash is a dream, but can be expensive and hard to find. Remove the bulbous end of the squash and scoop out the seeds. Use a sharp knife or vegetable peeler to peel off the outer tough skin. Chop the squash into cubes with a sharp knife.
- Avocado Oil: This is the preferred cooking oil because it has a high smoke point. Canola oil, sunflower oil, and grapeseed oil would also be good options.
Calories: 177kcal | Carbohydrates: 13g | Protein: 2g | Fat: 14g | Saturated Fat: 4g | Fiber: 3g