Roasted Butternut Squash with Cilantro Cream Recipe

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Jean March 26, 2021

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!

Preparation: 10 minutes
Cooking: 1 hour 15 minutes
Total: 1 hour 25 minutes

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
  • tspground cumin
  • ½tsphot paprika
  • ¼tspcinnamon
  • ¾cupwhole tomatoes,canned, drained
  • ½cupsour cream
  • ¼cupmilk
  • ¼cupcilantro,finely chopped
  • 2tspfresh lime juice

Instructions

  1. Preheat the oven to 425 degrees F.

  2. Spread the pumpkin seeds in a pie plate and toast in the oven for 3 to 4 minutes, or until lightly browned.

  3. Transfer to a plate and let cool.

  4. Leave the oven on.

  5. Spread the squash on 3 large rimmed baking sheets.

  6. Drizzle 1 tablespoon of olive oil over the squash on each sheet, season with salt and pepper, and toss to coat.

  7. Bake the squash for 40 minutes, or until just tender and lightly browned. Rotate the baking sheets for even browning.

  8. Meanwhile, in a large skillet, heat the remaining 3 tablespoons of olive oil.

  9. Add the garlic and onions and cook over moderately high heat for about 3 minutes until sizzling.

  10. Season with salt and pepper, reduce the heat to moderate, and cook, stirring occasionally, for about 15 minutes until the onions are very soft.

  11. Add the scallions and cook, stirring occasionally, for about 12 minutes until browned.

  12. Add the cumin, paprika, and cinnamon and cook, for about 4 minutes stirring, until fragrant.

  13. Add the tomatoes and their juices and simmer for 1 minute.

  14. Season with salt.

  15. Spoon the sauce over the squash and toss gently.

  16. In a small bowl, blend the sour cream with milk, cilantro, and lime juice, and season with salt and pepper.

  17. 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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