Roasted Butternut Squash with Cilantro Cream
Need a gluten free and vegetarian side dish? Roasted Butternut Squash with Cilantro Cream could be a spectacular recipe to try. One serving contains 227 calories, 5g of protein, and 8g of fat. This recipe serves 12. This recipe covers 22% of your daily requirements of vitamins and minerals. If you have butternut squash—peeled, pumpkin seeds, vegetable oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 15 minutes.
Instructions
Spread the pumpkin seeds in a pie plate and toast in the oven for 3 to 4 minutes, or until lightly browned.
Transfer to a plate and let cool. Leave the oven on.
Spread the squash on 3 large rimmed baking sheets.
Drizzle 1 tablespoon of olive oil over the squash on each sheet, season with salt and pepper, toss to coat and bake the squash for 40 minutes, or until just tender and lightly browned; rotate the baking sheets for even browning.
Meanwhile, in a large skillet, heat the remaining 3 tablespoons of olive oil.
Add the garlic and onions and cook over moderately high heat until sizzling, about 3 minutes. Season with salt and pepper, reduce the heat to moderate and cook, stirring occasionally, until the onions are very soft, about 15 minutes.
Add the scallions and cook, stirring occasionally, until browned, about 12 minutes.
Add the cumin, paprika and cinnamon and cook, stirring, until fragrant, about 4 minutes.
Add the tomatoes and their juices and simmer for 1 minute. Season with salt. Spoon the sauce over the squash and toss gently.
In a small bowl, blend the sour cream with the milk, cilantro and lime juice and season with salt and pepper.
Drizzle the cilantro cream over the roasted squash, sprinkle with the pumpkin seeds and serve.