Roasted Butternut Squash with Savory Granola

I love butternut squash; caramelized from roasting in the oven, pureed in a soup or diced in a salad. I love butternut squash but sadly my family does not share my opinion. I make dishes with butternut squash when I have guests that I know will like it or take to work for a potluck. This recipe comes from Ellie Krieger and just in time for autumn. This is a fairly easy recipe but does require some time. The savory granola is a mix of oats, pumpkin seeds, sunflower seeds, fennel seeds, cinnamon, ginger, olive oil, honey, egg white and fresh thyme leaves. The mixture gets baked in the oven for about 20 minutes. You can make this ahead of time. The squash is halved, brushed with olive oil and roasted in the oven for about an hour. After cooling a bit, the squash is scooped out, mashed with orange juice, butter, honey and salt. The squash is served hot with the granola on top. A nice side dish that is healthy. This recipe is available on Ellie’s website. To see what others made head over to I Heart Cooking Clubs.


2 Comments Add yours

  1. I can relate to butternut squash and the ease of adding granola to make a healthy side dish like this. You make this dish so appealing for an everyday ingredient.


  2. Kim Tracy says:

    You and I are in the same boat as far as butternut squash goes. I absolutely love it and no one else does. Makes things difficult because the squash is so big you really need to share.

    This recipe is brilliant! Granola and butternut are two of my favorite things and this looks really appealing!


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