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Roasted Squash with Crunchy Pumpkin Topping
Roasted Squash with Crunchy Pumpkin Topping Recipe
Ingredients
- 1/2 cup Nature's Path Pumpkin Seed + Flax Granola
- 1/4 cup fresh bread crumbs
- 1/4 cup melted coconut oil
- 3/4 tsp pumpkin pie spice
- 1/2 tsp each salt and pepper
- 1 large butternut squash (about 3 lb), peeled, seeded and cut into 1-inch cubes
- 2 tbsp brown sugar
- 1 tbsp fresh thyme
Instructions
https://www.youtube.com/watch?v=zvZgki_8xUk
- Preheat oven to 400°F. Line 2 baking sheets with parchment paper; set aside.
- Mix together granola, bread crumbs, 2 tbsp coconut oil, 1/4 tsp each pumpkin pie spice, salt and pepper.
- Spread evenly on baking sheet; bake for 6 or 7 minutes or until mixture is crisp and golden brown.
- Toss together squash, brown sugar, thyme, and remaining pumpkin pie spice, salt and pepper; arrange on prepared baking sheet.
- Roast for 30 to 35 minutes or until fork-tender and lightly browned.
- Arrange squash on platter and top with granola mixture.
In This Recipe
-
Pumpkin Seed + Flax Granola, 750 g Earth Friendly Bag
Vendor: Nature's Path- Regular price
- $65.94 USD
- Unit price
- per
- V Vegan
- LS Low Sodium
