• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Last Food Blog
  • All Recipes
    • Breakfast
    • Lunch
    • Appetizers
    • Dinner
    • Salads
    • Soups
    • Sides
    • Desserts
    • Cake
    • Treats
  • Breakfast
  • Lunch
  • Dinner
  • Meal Plans
  • About
    • Work with Me
    • Contact
    • Privacy Policy
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
  • All Recipes
  • Dinner
  • Lunch
  • Salads
  • Soups
  • Breakfast
  • Meal Plans
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Dinner » Roasted Butternut Squash with Sage & Walnuts

    Roasted Butternut Squash with Sage & Walnuts

    Published: October 11, 2017, Modified: November 13, 2019, By: Michelle Alston

    • Facebook231
    • Twitter
    Jump to Recipe

    Autumn is the perfect time to start roasting up those vegetables. And what's nicer on a chilly Autumn day then some sweet, roasted butternut squash? I'm not quite ready to give up my salads just yet but I am making them a little warmer and a little bit more substantial. Hey, salads can be comfort food too right? Well they can if you make this roasted butternut squash with sage and walnuts. This is a lovely warm salad perfect for lunch or dinner.

    So by now if you have been reading for a while you will know that we have cut way back on our meat intake. I have been doing my best to make tasty vegetarian meals for the family and so far so good. Now I am trying to add in some seriously tasty vegan recipes into our weekly meal plan, that's where this roasted butternut squash dish comes in. This dish is sort of on the border of being comfort food, I mean, it's warm and spicy and seriously tasty and it's vegan. But you don't have to be vegan to try this recipe, maybe you're v - curious like me, or maybe you just want to try something different, then I bet you won't even realise this is vegan.

    Roasted Butternut Squash with Sage & Walnuts
    Roasted Butternut Squash with Sage & Walnuts

    Spicy butternut squash roasted with sage is the star of this recipe, it's sweet and spicy and warming. Whole wheat giant couscous makes this salad more substantial and with that it brings a lovely nutty flavour to balance the sweetness of the squash. Add in some lightly sautéed cavolo nero and some walnuts and you have a very tasty, balanced meal. This salad is great for lunch or dinner and meat eaters, you could use this as a side to your grilled fish or chicken.

    Now for the dressing, a nice sharp, shallot and mustard dressing. This dressing is on the strong side, but I think this salad needs something strong to finish it off. I used wholegrain mustard to make this, but a Dijon mustard would work well too. I also added some crispy shallots to this but they are totally optional, I just like that extra crispy texture and nutty, onion flavour they add.

    Roasted Butternut Squash with Sage & Walnuts
    Roasted Butternut Squash with Sage & Walnuts
    Roasted Butternut Squash with Sage & Walnuts
    Roasted Butternut Squash with Sage & Walnuts

    Roasted Butternut Squash with Sage & Walnuts

    A warm salad for Autumn; spicy butternut squash roasted with sage and served with whole wheat couscous, kale, walnuts and a shallot dressing.
    No ratings yet
    Print Pin Rate
    Course: Main
    Cuisine: Fusion
    Diet: Vegetarian
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 4
    Calories: 290kcal
    Author: Michelle Alston

    Ingredients

    For the roasted butternut squash salad

    • 400 g butternut squash seeds removed and cut into slices
    • 4 sage leaves chopped
    • 3 tbs olive oil
    • ¼ teaspoon dried red chilli flakes
    • ¼ teaspoon sea salt
    • ¼ teaspoon cracked black pepper
    • 100 g whole wheat giant couscous
    • 4 or 5 big leaves of cavolo nero (black kale) woody stems removed then roughly chopped
    • 30 g walnut halves

    For the shallot & wholegrain mustard dressing

    • 1 teaspoon wholegrain mutard
    • 1 echalion shallot (banana shallot) peeled and finely chopped
    • The juice of half a lemon
    • ¼ teaspoon each of sea salt & cracked black pepper
    • 100 ml extra virgin olive oil

    For the crispy shallots

    • 1 large echalion shallot (banana shallot) sliced thinly
    • 1 tsp olive oil
    • 1 very small pinch of sea salt
    Prevent your screen from going dark

    Instructions

    • Pre heat the oven to 200 degrees C, 392F. I use a fan assisted electric oven, please adjust according to your own oven.
    • Use the big bottom part of the butternut squash and cut it in half, scoop out the seeds and any stringy flesh then cut into slices.
      Place on a baking tray, drizzle over two tablespoons of olive oil, sprinkle over the sea salt, black pepper, chilli flakes and chopped sage.
      Place on the middle shelf and bake for 30 minutes, turning the squash halfway through cooking.
    • Cook the couscous according to the packet instructions. Once cooked leave to cool in a serving bowl and fluff it up with a fork before adding the remaining ingredients.
    • Heat one tablespoon of olive oil in a skillet and sautee the kale. When the kale has turned a dark green and is soft turn off the heat and cover with a lid to keep it warm.
    • To assemble the salad, add the kale and the walnuts to the couscous and toss. Top with the roasted butternut squash and the crispy shallots if using. You can either serve the dressing separately or add it to the dish and toss gently. I prefer to let people add their own dressing.

    To make the shallot and mustard dressing

    • In a jug whisk together the lemon juice, mustard, seasoning and shallots. 
      Slowly add the extra virgin olive oil, whisking all the time. Leave in the fridge until you are ready to serve.

    To make the crispy shallots

    • Heat the oil in a skillet over a medium heat. Add the sliced shallot and cook for about 5 minutes until they are golden brown. Transfer to a plate lined with kitchen paper. Leave to cool and add to the salad when ready to serve.

    Nutrition

    Calories: 290kcal
    Did you Make this Recipe? Save it Today!Mention me on Instagram at @thelastfoodblog or tag #thelastfoodblog!

    *Calories are approximate and are just for the salad.

    Need more Butternut Squash recipes? Try this Halloumi Salad with Butternut Squash & Quinoa or this Roast Butternut Squash & Parsnip Soup.

    Roasted Butternut Squash with Sage & Walnuts - thelastfoodblog.com
    Roasted Butternut Squash with Sage & Walnuts - thelastfoodblog.com
    « Roast Mediterranean Vegetables
    Beetroot and Goat's Cheese Tart »
    • Facebook231
    • Twitter
    2 Free Recipe Ebooks

    Join my free email list to receive my 'Little Book of Curries' and 'Quick & Easy Dinners' ebooks. You'll also never miss a recipe!

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Image of Michelle Alston

    Hi, I'm Michelle. I'm here to help you make deliciously good healthy food for you and your family. There will be no crazy long lists of ingredients, no hard-to-find ingredients, just simple, good food that everyone will enjoy

    More about me →

    Trending Recipes

    • Air Fryer Baby Potatoes
    • Air Fryer French Bread Pizza
    • Air Fryer Butternut Squash
    • Creamy Gnocchi with Sun-Dried Tomatoes
    • Carrot and Parsnip Soup
    • Slow Cooker Lentil Soup

    Vegan Recipes

    • Air Fryer Potato Wedges
    • Peanut Butter Stir Fry With Crunchy Veggies
    • Lentil and Potato Curry (Vegan)
    • Spicy Jackfruit Fajitas
    • Easy Tofu Laksa
    • Asparagus Pasta Salad

    More Vegan Recipes

    Follow @thelastfoodblog

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Subscribe for updates & FREE eBooks

    Join my free email list to receive my 'Little Book of Curries' and 'Quick & Easy Dinners' ebooks. You'll also never miss a recipe!

    Footer

    ↑ back to top

    As Featured In

    Logos of places this blog has been featured

    About

    • Privacy Policy
    • About TLFB

    Get in touch

    • Contact
    • Work with me

    Copyright© 2022 · The Last Food Blog · Made with  by Michelle Alston

    • 231
    1907 shares