Roasted Squash with Crunchy Pumpkin Topping | Nature’s Path

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Roasted Squash with Crunchy Pumpkin Topping

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Roasted Squash with Crunchy Pumpkin Topping
Prep Time: Cook Time: Total Time: 1 hour
6 servings

  • 1/2 cup Nature’s Path Flax Plus® Pumpkin 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 
  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, ¼ 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.
Nutrition Facts
Per 1/6 recipe

  • Calories 240
  • Fat 11g
  • Cholesterol 0mg
  • Sodium 240mg
  • Carbohydrate 33g
  • Fiber 5g
  • Sugars 9g
  • Protein 3g