Butternut squash, oh so tasty!
Well, butternut squash can be tasty if done well. And you know I’m not much of a cook and so I think it’s OK for me to toot my horn once in a while. Toot toot!
There is a Chef In My Kitchen, but sometimes he looks to me to cook. Which can be like gambling — winner takes all and I’m so thrilled with myself or the odds are against me that I’m going to make something inedible and have a terrible taste in my mouth. Well, it’s time to cash in this metaphor and this dish because it’s great for those of who like to eat but not really like to cook. Bonus points: this dish is great for Fall.
- Butternut squash (1 per person)
- Pepitas (uncooked pumpkin seeds)
- Pomegranate seeds
- Brown sugar or raw honey
- Rock or coarse salt
What We’ve Got To Do To Make This Meal
- Preheat the oven to 400 degrees.
- Slice the butternut squash in half and scoop out the seeds.
- Season one of the halves with the rock salt and pepitas.
- Season the other half with brown sugar or raw honey and pepitas.
- Put in the oven for 40 to 45 minutes. (Or until a fork can easily be stuck all the way through the flesh of the butternut squash.)
- Toast the walnuts in a frying pan.
- When the butternut squash is ready, remove them from the oven and sprinkle the pomegranate seeds.
Updated: This recipe was inspired by Roasted Delicata Squash with Honey, Pomegranate Seeds, and Pepitas from MyRecipes.com.