Roasted Butternut Squash with Toasted Pumpkin Seeds


  •   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.


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. 

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