Quick Info

⏱️ 140 min • 🍽️ 36 servings • ⭐ 100%

Nutrition

80 cal • 1g protein • 9g carbs • 4g fat

Tags

[Low-Carb] • [Vegetarian] • [Appetizers] • [Dinner] • [Under 1 Hour] • [Low-Calorie] • [Low-Sugar] • [High-Fiber]

Ingredients

• 1 butternut squash, peeled, seeded, and cut into 1-inch pieces
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 teaspoon McCormick® Ground Black Pepper
• 1 tablespoon McCormick® Rubbed Sage
• 2 cups all-purpose flour, plus more for dusting
• ½ teaspoon kosher salt
• 1 large egg
• ½ cup sour cream
• 4 tablespoons (½ stick) unsalted butter, room temperature
• ¼ cup olive oil
• ½ teaspoon kosher salt
• ½ teaspoon McCormick® Ground Black Pepper, plus more for garnish
• ¼ cup grated Parmesan cheese, plus more for serving
• ½ cup water, plus more if needed
• 4 tablespoons (½ stick) unsalted butter
• 1 teaspoon McCormick® Rubbed Sage
• Flaky sea salt

Instructions Preview

1. Roast the squash: Preheat the oven to 400°…
2. On the prepared baking sheet, toss the but…
3. Roast the squash until tender, about 30 mi…

…and 10 more steps

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Recipe by: McCormick • From: Tasty