Cook the Book: Squash Half-Moons with Butter, Sesame, and Salt

Name: Cook the Book: Squash Half-Moons with Butter, Sesame, and Salt
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 kilograms acorn or kabocha squash; 2 teaspoons kosher salt; 2 teaspoons sesame seeds; 4 teaspoons ground cinnamon, garam masla, curry powder, or your own blend of wintry spices; 8 Tbsps (1 stick) unsalted butter

Cook the Book: Squash Half-Moons with Butter, Sesame, and Salt is a gluten free, primal, fodmap friendly, and vegetarian side dish. This recipe covers 12% of your daily requirements of vitamins and minerals. One serving contains 219 calories, 3g of protein, and 16g of fat. This recipe serves 6. A mixture of butter, kosher salt, sesame seeds, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat the oven to 425°F, with a rack positioned in the center of the oven.

Equipment you will use

Oven

Heat the butter in a small skillet over medium heat. When the froth on the butter begins to subside, thoroughly whisk in the cinnamon or other spices.

Ingredients you will need

Cinnamon

Butter

Spices

Equipment you will use

Frying Pan

Whisk

Remove from the heat.

Cut each squash in half lengthwise and scoop out the seeds. Then slice each half lengthwise into 3 half-moon-shaped slices of roughly equal size. You should have 12 wedges total.

Ingredients you will need

Squash

Seeds

Place the squash half-moons, flesh side up, on a roasting pan or baking sheet, baste them with the spiced butter and season them with 1 teaspoon of the salt.

Ingredients you will need

Butter

Squash

Salt