Another “keeper” recipe from Bonnie Stern: roasted butternut squash.
First of all, how can you not love these colours? Just looking at this platter makes you want to eat squash. And it’s so good for you. I think I’m into orange food right now… (Thai Roasted Veggies? Carrot Koshambri? Baked Falafels? Roasted Parsnip & Carrot Soup? Baked Sweet Potato Fries? All orange. All delicious.)
This dish was something I discovered while doing a Moroccan cooking class with Bonnie Stern, and it was just perfect for Christmas dinner where I was asked to bring a squash dish. That I can definitely do. And it worked out perfectly, as I got lots of oohs and ahhs when bringing the dish to the table.
Bonnie serves this with roasted eggplant dip (baba ganoush). I like it just how it is, as a side dish to the rest of the meal. And did you know you can eat the skins of the butternut squash? Amazing.
Roasted Butternut Squash with Sage & Pomegranate
Adapted from Bonnie Stern’s Roasted Pumpkin with Nuts and Seeds and Pomegranate
- 2 butternut squash, cut in half, seeds removed and sliced lengthwise into 1″-wide wedges
- 2 Tbsp. olive oil
- 3 Tbsp. sunflower & pumpkin seeds
- 1 handful fresh sage leaves
- 3 Tbsp. pomegranate seeds
Preheat oven to 400F.
Place squash on a baking sheet lined with aluminum foil. Place squash on baking sheet, and brush with olive oil. Bake at 400F for 25 minutes, until tender.
Toast seeds on a baking sheet in the 400F oven for 5 minutes.
Arrange squash on a platter, and top with seeds, sage leaves, and pomegranate seeds.