90 Min
GF
Baby Butternut Roast
For the last few weeks, I’ve been spotting tiny little butternut squashes at the farmers market at various tables from Plant-it -forward to the smaller individual farmers to Animal Farm in Cat Springs, Texas. Knowing that butternuts are nutritional powerhouses of essential vitamins, minerals, and antioxidants, not to mention how delicious they are, I brought a few home, cut them in half and simply roasted them in the oven, cut side up with olive oil, salt, and cumin seeds. They are fresh, tiny, and tender, about the size of an apple and the knife slides right through them. For a larger butternut, I’d discard the seeds along with the stringy tissue around it but with these little beauties, I leave them in. Less than an hour later, I devour these shockingly delicious squashes, seeds, and all, with golden brown edges, and a just a squeeze of lemon juice. But there is so much you can do with these! Top them with yogurt, cheese, tahini, peanut butter, herbs or nuts and seeds of your choice. Here I make a masala with caramelized onions and top them with an herbed yogurt sauce. Go look for these little butternuts before they are gone for the season!
For the last few weeks, I’ve been spotting tiny little butternut squashes at the farmers market at various tables from Plant-it -forward to the smaller individual farmers to Animal Farm in Cat Springs, Texas. Knowing that butternuts are nutritional powerhouses of essential vitamins, minerals, and antioxidants, not to mention how delicious they are, I brought a few home, cut them in half and simply roasted them in the oven, cut side up with olive oil, salt, and cumin seeds. They are fresh, tiny, and tender, about the size of an apple and the knife slides right through them. For a larger butternut, I’d discard the seeds along with the stringy tissue around it but with these little beauties, I leave them in. Less than an hour later, I devour these shockingly delicious squashes, seeds, and all, with golden brown edges, and a just a squeeze of lemon juice. But there is so much you can do with these! Top them with yogurt, cheese, tahini, peanut butter, herbs or nuts and seeds of your choice. Here I make a masala with caramelized onions and top them with an herbed yogurt sauce. Go look for these little butternuts before they are gone for the season!
90 Minutes
6
Notes & Variations
- The squash is best eaten soon after it is roasted but the masala and the yogurt sauce can be made a day or two ahead.
- If you don’t like cumin, try using mustard seeds, fennel seeds or just leave them out entirely.
- These squashes were bought at the Urban Harvest Farmer’s Market at their Saturday morning market in the St. John’s school parking lot.
Notes & Variations
- The squash is best eaten soon after it is roasted but the masala and the yogurt sauce can be made a day or two ahead.
- If you don’t like cumin, try using mustard seeds, fennel seeds or just leave them out entirely.
- These squashes were bought at the Urban Harvest Farmer’s Market at their Saturday morning market in the St. John’s school parking lot.
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Stock Your Pantry
Tags:
Stock Your Pantry
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