Soy Twist on Roasted Butternut Squash

Today’s recipe is a lighter alternative to the Thanksgiving favorite, roasted butternut squash.  Adding flare with sage and pecans, this recipe from Galaxy Nutritional Foods, incorporates its number one soy-based cheese alternative Veggie to shake things up. I love butternut squash and I personally have never had it with pecans before.  And then throwing cheese into the mix just makes it sounds sinful!

However, I think this recipe is a great because like most people in the world, I need to count my calories.  And pecans and cheese sound like a lethal combo! This delicious alternative to cheese has no trans fats and no carbohydrates.  Sounds good to me!  I’ll give it a shot! Roasted Butternut Squash with Sage, Pecans, and Veggie Parmesan, Mozzarella, and Romano Shreds

Makes 6 Servings

Ingredients

Photo courtesy of Veggie

• 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 Veggie Shreds Parmesan, Mozzarella, Romano Blend (or simply substitute the Veggie Shreds with your favorite Galaxy product)
• 1 teaspoon minced garlic
• 2 teaspoons extra virgin olive oil
• ½ teaspoon kosher salt
• 1 pinch black pepper

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