Butternut Croutons
Ingredients
- 3 cups (3/4-inch) cubed fresh peasant-style bread ⓘ
- 1 1/2 pounds butternut squash, peeled and cut into 1/2-inch pieces (about 4 cups) ⓘ
- 10 shallots, quartered (about 9 to 10 ounces) ⓘ
- 1 1/2 teaspoons salt
- 3/4 teaspoon freshly ground white pepper ⓘ
- 1 1/2 tablespoons dark brown sugar ⓘ
- 3 tablespoons olive oil ⓘ
- 2 tablespoons chopped fresh sage ⓘ
Instructions
- Preheat oven to 400°. Arrange bread cubes on a baking sheet, and bake at 400° for 10 to 12 minutes or until lightly browned and toasted. Set aside to cool slightly. Increase oven temperature to 450°.
- Mound squash and shallot in the center of a rimmed baking sheet. Whisk together salt and next 3 ingredients in a small bowl. Pour over mounded squash and shallot, and toss to coat. Spread vegetables in a single layer on the sheet, using 2 sheets if necessary.
- Roast at 450° for 20 minutes or until tender when pierced. Shake the sheet halfway through cooking. Toss warm squash in a bowl with reserved croutons and sage. Spread on a heated platter, and cover to keep warm until ready to serve.
Nutrition & Diet Analysis (per serving)
575
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).