Recipe was downloaded from www.naturespath.com

Roasted Squash with Crunchy Pumpkin Topping

Roasted Squash with Crunchy Pumpkin Topping

Recipe by: Nature's Path

Posted under Nature's Path, Sauces and Sides, Vegan

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

Directions

https://www.youtube.com/watch?v=zvZgki_8xUk
  1. Preheat oven to 400°F. Line 2 baking sheets with parchment paper; set aside.
  2. Mix together granola, bread crumbs, 2 tbsp coconut oil, 1/4 tsp each pumpkin pie spice, salt and pepper.
  3. Spread evenly on baking sheet; bake for 6 or 7 minutes or until mixture is crisp and golden brown.
  4. Toss together squash, brown sugar, thyme, and remaining pumpkin pie spice, salt and pepper; arrange on prepared baking sheet.
  5. Roast for 30 to 35 minutes or until fork-tender and lightly browned.
  6. Arrange squash on platter and top with granola mixture.
Tip: To make fresh bread crumbs, pulse day-old bread in a food processor until it resembles coarse crumbs; store in airtight container in freezer for up to 1 month.

In This Recipe

About The Author

Nature's Path

Nature's Path

Nature's Path is committed to making only organic food products since 1985, and that’s something that will never change. As organic pioneers, Nature's Path believes that every time you choose organic, you cast a vote for a better food system and a more sustainable future for us all.

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