How To Make Roasted Butternut Squash with Cilantro Cream
You’d love this deliciously filling roasted butternut squash, topped with tomato-garlic-onion-herb stir fry, and a tasty and creamy cilantro cream!
Serves:
Ingredients
- ½cupunsalted pumpkin seeds
- 8lbsbutternut squash
- ¼cupvegetable oil,plus an additional 2 tbsp
- salt and freshly ground pepper
- 6large garlic cloves
- 2large red onions
- 4large scallions
- 1½tspground cumin
- ½tsphot paprika
- ¼tspcinnamon
- ¾cupwhole tomatoes,canned, drained
- ½cupsour cream
- ¼cupmilk
- ¼cupcilantro,finely chopped
- 2tspfresh lime juice
Instructions
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Preheat the oven to 425 degrees F.
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Spread the pumpkin seeds in a pie plate and toast in the oven for 3 to 4 minutes, or until lightly browned.
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Transfer to a plate and let cool.
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Leave the oven on.
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Spread the squash on 3 large rimmed baking sheets.
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Drizzle 1 tablespoon of olive oil over the squash on each sheet, season with salt and pepper, and toss to coat.
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Bake the squash for 40 minutes, or until just tender and lightly browned. Rotate the baking sheets for even browning.
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Meanwhile, in a large skillet, heat the remaining 3 tablespoons of olive oil.
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Add the garlic and onions and cook over moderately high heat for about 3 minutes until sizzling.
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Season with salt and pepper, reduce the heat to moderate, and cook, stirring occasionally, for about 15 minutes until the onions are very soft.
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Add the scallions and cook, stirring occasionally, for about 12 minutes until browned.
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Add the cumin, paprika, and cinnamon and cook, for about 4 minutes stirring, until fragrant.
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Add the tomatoes and their juices and simmer for 1 minute.
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Season with salt.
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Spoon the sauce over the squash and toss gently.
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In a small bowl, blend the sour cream with milk, cilantro, and lime juice, and season with salt and pepper.
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Drizzle the cilantro cream over the roasted squash, sprinkle with the pumpkin seeds and serve.
Recipe Notes
Make-Ahead: The squash and cilantro cream can be refrigerated separately overnight. The toasted pumpkin seeds can be stored in an airtight container. Bring the squash to room temperature and transfer to 2 oiled baking dishes. Reheat in a 350 degrees F oven.
Nutrition
- Calories: 252.30kcal
- Fat: 9.86g
- Saturated Fat: 2.07g
- Trans Fat: 0.04g
- Monounsaturated Fat: 4.84g
- Polyunsaturated Fat: 2.20g
- Carbohydrates: 41.76g
- Fiber: 7.74g
- Sugar: 8.96g
- Protein: 5.90g
- Cholesterol: 5.49mg
- Sodium: 885.26mg
- Calcium: 194.25mg
- Potassium: 1251.47mg
- Iron: 3.24mg
- Vitamin A: 1639.15µg
- Vitamin C: 70.15mg
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