Walnut Herb Glazed Butternut Squash

Starring some of the best flavors of fall, this glazed butternut squash makes a savory Thanksgiving or holiday feast side dish.

Makes 6 servings

Ingredients

            2 large butternut squash (totaling 3–4 pounds)

            2 tbsp extra virgin olive oil

            1 tbsp balsamic vinegar

            ¼ cup dark brown sugar

            2 shallots, chopped

            ½ cup toasted, chopped walnuts

            ½ cup fresh, whole sage leaves (or 1 tsp dried)

            ¼ tsp sea salt

freshly ground pepper to taste

Directions

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%.