Butternut squash is one of those vegetables that I wished I like more. And this recipe, adapted from Plenty More by Yotam Ottolenghi, does the trick. Butternut squash mixed with pumpkin seeds, spices and a little bit of sweetness makes for an amazing combination. And a substantial one. The first night we had this dish, it served as the main dish - no meat needed.
1 1/2 tbls. butter substitute (my favorite is Earth Balance, soy free)1 tbls. Olive Oil
1 Red Onion, Thinly Sliced
5 Small Butternut Squashes (or 1 Large)
4 tbls. Pumpkin Seeds
1/2 tsp. Ground Cumin
1/2 tsp. Ground Coriander
1/4 tsp. Ground Turmeric
1/4 tsp. Ground Cardamom
1 Cinnamon Stick
1 tbls. Coconut Palm Sugar (or regular sugar)
1 c. Chicken Stock (or other stock)
(1) Preheat oven to 425 degrees F.
(2) Slice onion and fry in a large saute pan with the olive oil and butter substitute over medium heat until translucent and soft.
(3) Peel and remove the seeds from the butternut squash. Cut into 1/2" Chunks. Add to the saute pan, increase the heat to medium high, and cook, stirring frequently, until the squash shows signs of caramelization. Add the chicken stock to deglaze the pan and immediately remove from the heat.
(4) Add all of the remaining ingredients and stir to thoroughly incorporate. Pour onto a baking sheet and spread the squash into a single layer. Bake in the oven for 15 - 30 minutes (depending on the ultimate size of the butternut squash) until the squash is tender. Remove from the oven, allow to cool, and enjoy.
Click here to see the entire 2014 Allergen-Free Thanksgiving Menu.
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