Roasted Butternut Squash with Toasted Pumpkin Seeds

Roasted Butternut Squash with Toasted Pumpkin Seeds
Westside Market NYC

Ingredients

  •   One 2-pound butternut squash, peeled, seeded, and diced
  • 1 Tablespoon  kosher salt
  • 1/2 Tablespoon  ground cloves
  • 1/2 Tablespoon  freshly grated nutmeg
  • 1/2 Cup  olive oil
  • 1/2  gallon water
  • bunch kale, stemmed and cut into 1-inch-thick pieces
  • medium-sized white onion, peeled and cut into 1/4-inch dice
  • 1/2 Cup  dried cranberries
  • 1/2 Cup  shelled, toasted pumpkin seeds

Here's a simple and flavorful side dish featuring butternut squash. Toasted pumpkin seeds lend a nutty, rich flavor and a distinct crunch to the squash, and dried cranberries add a little zing and sweetness. Serve this as an accompaniment to roasted meats, chicken, or fish.

See all pumpkin recipes.

Directions

Preheat the oven to 400 degrees.

In a medium-sized bowl, toss the butternut squash with the salt, cloves, nutmeg, and ¼ cup of the olive oil.

Place the butternut squash on a 9-by-8-inch baking sheet and bake for 20-25 minutes, then remove from the oven and let cool at room temperature.

Meanwhile, bring the water to a boil in a large pot and prepare an ice bath. Poach the kale for 3-4 minutes. Transfer to the ice bath, drain, and set aside. Heat the remaining olive oil in a sauté pan over medium heat. Sauté the onion for about 5 minutes and add the cranberries. Sauté for 2 minutes and add the pumpkin seeds; cook for 1 minute.

Transfer everything to a bowl, mix well, and serve. 

Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...

Let's Be Friends. Follow The Daily Meal on Facebook!