Healthy Holiday-Worthy Roasted Butternut Squash "Toast" Rounds topped with Cottage Cheese, Sage, and Walnuts

These butternut squash “toast” rounds are festive enough for serving at parties or holiday meals, but they’re healthier than many other options. With a base of butternut squash instead of toast, they’re higher in fiber and potassium. They’re also gluten-free and grain-free. 

Butternut squash and sage are classic holiday ingredients. Add walnuts for crunch and heart-healthy fats, and low-fat cottage cheese for creaminess and calcium, and everyone at your party can enjoy them without realizing how nutritious they are. 

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This recipe uses the neck of the butternut squash, sliced into circles. You can use the bulbous end of the squash for another recipe. An option is to slice it into wedges or spears, roast the spears, cut them into cubes, and dip them with toothpicks into a yogurt-based dip. 

Variations and Serving Suggestions

• Use sweet potato, kabocha squash, or whole-grain toast as alternatives for butternut squash. 
• For low-carb “toast” rounds, try grilled eggplant as a base.
• For a creamier option, use ricotta instead of whipped cottage cheese. 
• For extra flavor, blend in 1-2 ounces of strong cheese like goat cheese or gorgonzola.
• For variety, try pecans or pepitas instead of walnuts. 
• For an Italian flair, swap the sage for basil, and add halved cherry tomatoes as a garnish
• For a sweet twist, use plain non-fat Greek yogurt instead of cottage cheese, and sprinkle with cinnamon. Add sweetener to taste. 
• Serve on a platter surrounded by grapes or berries for color and vibrance. 

Recipe for Roasted Butternut Squash "Toast" Rounds Topped with Cottage Cheese, Sage, and Walnuts

Makes 8 servings

Ingredients

• 2 butternut squash (3 lb total)
• 2 tablespoons of olive oil, divided
• Kosher salt and black pepper to taste
• 1 cup of low-fat cottage cheese
• 2 tablespoons of thinly sliced fresh sage leaves
• ¼ cup (1 ounce) of chopped walnuts
• (Optional) drizzle of balsamic vinegar

Directions:

1. Preheat the oven to 400°. Spray a cooking sheet with cooking spray.
2. Prepare the squash. Peel the squash and slice the necks into ½-inch-thick slices. Place them on the baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with salt and pepper to taste. 
3. Roast the squash for 15 minutes. Flip, then roast for another 5-10 minutes or until tender. Remove from the oven.
4. In a bowl, mix the cottage cheese, sage, and salt and pepper. If preferred, puree the cottage cheese in a blender before using to make it smoother. 
5. Spread the cottage cheese mixture evenly onto each butternut squash round. Sprinkle the walnuts. Add the balsamic vinegar, drizzled, if desired. Drizzle the remainder of the olive oil over the finished rounds if desired. 

Nutrition information per serving: 130 calories, 6 grams fat, 1 gram saturated fat, 10 mg cholesterol, 180 mg sodium, 15 grams carbohydrates, 2 grams sugar, 3 grams fiber, 6 grams protein

Reviewed by Natalie Stein, MS, MPH, CDCES