Salty and Sweet Butternut Squash

Butternut squash, oh so tasty!

sweet and savory butternut squash
Sweet, salty and savory butternut squash

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)
  • Walnuts
  • Pomegranate seeds
  • Brown sugar or raw honey
  • Rock or coarse salt

What We’ve Got To Do To Make This Meal

  1. Preheat the oven to 400 degrees.
  2. Slice the butternut squash in half and scoop out the seeds.
  3. Season one of the halves with the rock salt and pepitas.
  4. Season the other half with brown sugar or raw honey and pepitas.
  5. 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.)
  6. Toast the walnuts in a frying pan.
  7. 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


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Butternut Squash Ravioli with Acorn Squash

All credit goes to Chef Hubby who whipped this up for dinner. It’s easy to make and so savory. The flavor profiles remind me of a butternut squash ravioli I’ve had in a 5-star restaurant in Phoenix, minus the 5-star prices.


  • Pasta Prima All Natural Ravioli – Butternut Squash
  • Acorn Squash
  • Spinach
  • Olive Oil, Almond Oil and Walnut Oil
  • Spices: Salt, Crushed Red Pepper, Nutmeg, Ginger, Anise and All Spice


  1. Soften the Acorn Squash by putting it in the microwave for 8 minutes (high).
  2. Peel the squash, remove the membrane (where the seeds are) and dice it.
  3. Season the squash with your spices. Go light on the All Spice.
  4. Make the ravioli according to the package’s instructions. Do not fully cook them.
  5. Combine Olive Oil with the Almond and Walnut Oils. Walnut Oil is actually Grape Seed Oil infused with walnut. Use mostly olive oil and the other two for taste.
  6. Sautee the acorn squash in the oil blend. Add the Spinach to return some of the moisture that was lost when microwaving the squash.
  7. Add the ravioli until it is slightly crispy.
  8. Season again with salt and peper and little more walnut oil. Or, hold the salt, if Parmesan cheese is available.