August 09, 2017
When you see a beautiful local butternut squash, buy it! A good peeler allows you to easily peel the skin off before cutting into it. Leave the seeds and the core in. They roast in the oven with the squash and add a delicious texture and flavor.
makes 3 cups
1 butternut squash (approximately 1 pound)
1 cup sliced red bell peppers
3 tablespoons EVOO
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon minced serrano
1 teaspoon ground cardamom
1 teaspoon ground cumin
Preheat the oven to 400°F. Peel the squash, cut it in half length-wise, then into angled wedges (leave core and seeds in).
Toss with red bell peppers, olive oil, salt, black pepper, serrano, cardamom, and cumin.
Place on a sheet pan and bake at 400°F for 20 minutes. Turn oven down to 350°F and bake for another 10 minutes. Squash should be soft, test with a fork, and serve.
Add to a salad of ribboned kale right out of the oven. The heat from the squash will soften the kale.
Top with sesame seeds for a little crunch.
Use to top rice or as a filling for sandwich.
Drizzle with plain yogurt just before serving or put cheese on few minutes before it is finished cooking in the oven.
December 02, 2022