Roasted Butternut Squash
….Halloween has come and pumpkins are everywhere. It’s pumpkin season. I put one butternut squash into my cart for my husband’s snack. Butternut squash is an easy snack or a side dish and transforms it into a dish that’s worthy of a special occasion, be it for a Halloween table or dinner at home with someone you love. Butternut squash tastes absolutely delicious when roasted, and you will be surprised. The only tricky part is cutting it. It’s elegant to eat and easy to prepare. I made this dish the first time for my husband, and he enjoyed it so much that I’ve made it a few extra times. As much as I love my roasted butternut squash with yogurt and seeds, it has been refreshing to have some variety in our routine. Butternut squash is low in calories and high in vitamins and nutrients. I used leftover seeds and some herbs from my garden. This recipe is from @cheftomwalton.
Servings: 2–3
Time: 50 minutes
Ingredients:
- 1 medium Butternut squash, cut into quarters lengthways
- 4 tbsp olive oil
- sea salt to taste
- black pepper to taste
- 1 lemon, cut into half
- 1/2 cup plain yogurt
- 1 clove garlic, minced
- 1/3 cup almond, chopped roughly
- 1/3 cup sultanas(this is optional)
- 1 /3 cup pistachio
- handful mint for garnish
- 2 tbsp chili oil(this is optional)
Cooking Instructions:
- Put the butternut squash onto a cutting board. Cut into quarters lengthways(it’s hard to cut it, so be careful). Remove seeds.
2. Preheat the oven to 428F. Place the butternut squash onto a tray and brush 2 tbsp olive oil onto the butternut squash with a brush. Sprinkle sea salt and black pepper onto the butternut squash.
3. Cook in a preheated oven about 30–35 minutes until golden and soft.
4. Meanwhile, heat a pan with medium high heat and grill the lemon in half and place each half, cut side down in the pan to caramelize for 1 minute.
5. Put the garlic, yogurt, juice of half the charred lemon, sea salt, and black pepper into a bowl to mix them well with a whisker. Set aside.
6. Heat a pan with medium high heat and add the remaining olive oil, almond, pistachio, and a pinch of sea salt into the pan to toast them for 3 minutes until light brown. Set aside to cool down.
7. After 35 minutes, turn off the oven heat and remove the baking tray onto a counter.
8. Place the baked butternut squash onto a serving dish and serve with the remaining charred lemon.
9. Drizzle the yogurt sauce on top of the butternut squash.
10. Sprinkle the toasted nuts onto the butternut squash.
11. Sprinkle some mint leaves onto the butternut squash(spoon over some chili oil, if you want).
12. Serve it.
You can also view this recipe on instagram.
