Butternut Wedges with Sage & Pumpkin Seeds

Serves 3

Prep: 20 minutes

Cook: 35 minutes

1 large butternut squash

1 tablespoon olive oil

½ teaspoon chili powder

12 fresh sage leaves, finely chopped

⅓ cup pumpkin seeds

salt and pepper, optional

Per serving: 259 cal / 13.3g fat / 2.1g sat fat / 33.9g carbs / 6.1g sugar / 7.2g fiber / 7.8g protein / trace sodium

1. Preheat the oven to 400°F. Prepare the butternut squash by washing any excess dirt from the skin and slicing off the top and bottom ends.

2. Using a large, sharp knife and a steady hand, cut the squash into six long wedges. Scoop out any seeds and discard. Place the wedges on a baking sheet. Brush with half of the olive oil and sprinkle with the chili powder. Roast in the preheated oven for 25 minutes.

3. Remove from the oven and brush with the remaining olive oil. Sprinkle with the sage and pumpkin seeds. Season with salt and pepper, if using, and return the wedges to the oven for an additional 10 minutes. Serve immediately, garnished with extra pepper, if using.

Once roasted, cut the squash into smaller cubes and toss with toasted couscous for a simple lunch. The edible skin has been kept on in this recipe, but you can peel it off if that is your preference.