Roasted Butternut Squash with Sage, Pecans, and GO Veggie! Lactose Free Parmesan, Mozzarella, Romano

Roasted Butternut Squash with Sage, Pecans, and GO Veggie! Lactose Free Parmesan, Mozzarella, Romano

Chef’s Note: For added flavor, add dried cranberries to this dish.

Servings: 6

Lactose Intolerant
Recipe Directions
Nutrition Information

Ingredients

  • 2 butternut squash, peeled, seeds removed and cut into ½” cubes
  • 6-9 fresh sage leaves, chopped (sub 1 teaspoon dried or rubbed sage)
  • 1 small package pecan pieces
  • ½ package of GO Veggie! Lactose Free Parmesan, Mozzarella, Romano Shreds
  • 1 teaspoon minced garlic
  • 2 teaspoons extra virgin olive oil
  • ½ teaspoon kosher salt
  • 1 pinch black pepper

Instructions

Preheat oven to 350 degrees.

Place all ingredients into a medium sized bowl. Toss to incorporate. Line a sheet pan or cookie sheet with nonstick aluminum foil or parchment paper.

Place the squash mixture onto the sheet pan and place in the oven.

Bake for 25-30 minutes or until the squash is tender.