Butternut Croutons

Name: Butternut Croutons
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 710 milliliters (3/4-inch) cubed fresh peasant-style bread; 680 grams butternut squash, peeled and cut into 1/2-inch pieces (about 4 cups); 2 Tbsps dark brown sugar; 2 Tbsps chopped fresh sage; 3 Tbsps olive oil; 2 teaspoons salt; 255 grams 10 shallots, quartered (about; 1 teaspoons freshly ground white pepper

Butternut Croutons might be a good recipe to expand your side dish collection. Watching your figure? This vegan recipe has 196 calories, 4g of protein, and 8g of fat per serving. This recipe serves 6. This recipe covers 15% of your daily requirements of vitamins and minerals. If you have pepper, salt, brown sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 40

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Oven

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 45

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Bread Cubes

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Baking Sheet

Oven

Mound squash and shallot in the center of a rimmed baking sheet.

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Shallot

Squash

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Baking Sheet

Whisk together salt and next 3 ingredients in a small bowl.

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Salt

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Whisk

Bowl

Pour over mounded squash and shallot, and toss to coat.

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Shallot

Squash

Spread vegetables in a single layer on the sheet, using 2 sheets if necessary.

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Vegetable

Spread

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.

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Croutons

Squash

Shake

Sage