- Nathan Myhrvold born (1959)
Roasted Butternut Squash with Toasted Pumpkin Seeds
Westside Market NYC
- 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
- 1 bunch kale, stemmed and cut into 1-inch-thick pieces
- 1 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.
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.