One day, I had a large chunk or butternut squash left over, so I drizzled it in olive oil and sprinkled it with salt, wrapped it in a piece of foil, put it in the oven and then forgot about it. Two hours later, I took it out and it had turned into this glorious piece of roasted, caramelized squash like I had never seed before. Here is the recipe that followed_
serves 4
ingredients
6-inch thick piece of butternut squash (roughly 1 pound)
2 tablespoons ghee
Generous pinch of sea salt
3 tablespoons olive oil
1 teaspoon black mustard seeds
1 teaspoon coriander seeds
2 tablespoons pumpkin seeds
2 tablespoons chopped herbs
Pinch of sea salt
2 to 3 tablespoons plain whole-milk yogurt
instructions
Heat the oven to 350°F. Rub the butternut squash in olive oil and salt, wrap it tightly in foil and place it in the oven. After an hour, turn the heat down to 250°F for another 30 minutes.
In a small frying pan, heat the olive oil and pop coriander and mustard seeds. Turn the heat off and add the pumpkin seeds, herbs, and salt.
Drizzle the pumpkin seeds masala over the butternut squash, alternating with the plain yogurt. Serve immediately.
notes & variations
Replace the yogurt with a squeeze of lemon juice.
Replace the ghee with coconut or olive oil.
Depending on how accurate your oven temperature is, the squash may need less or more time, so check on it halfway through the baking process.
Use reserved portion of a large butternut squash or one whole squash.
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