Roasted Butternut Squash with Pecorino and Pumpkin Seeds

Flavoured with sage, garlic and allspice, this easy-to-prepare roasted butternut squash is both delicious and nutritious. If you can't find pumpkin seeds, use toasted pine nuts.


1 small to medium butternut squash
3 tbsp. olive oil
2 garlic cloves, chopped
1 tbsp. finely chopped sage
1/4 tsp. allspice
Salt and freshly ground pepper, to taste
1 to 2 tbsp. maple syrup, for finishing
Handful toasted pumpkin seeds, for finishing
Shaved pecorino cheese, to taste, for finishing


Preheat oven to 400 degrees F.

Cut butternut squash in half lengthwise and then cut into 6 pieces.

Add squash, olive oil, garlic, sage, allspice and salt and pepper to large bowl. Toss to combine. Transfer to baking sheet.

Bake until fork tender, about 20 to 30 minutes.

Drizzle with maple syrup, pumpkin seeds and pecorino cheese.

Yield: 6 servings.