Roasted Butternut Squash with Cilantro Cream

Name: Roasted Butternut Squash with Cilantro Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 4 kilograms butternut squash-peeled, seeded and cut into 3/4-inch pieces; 59 milliliters finely chopped cilantro; 0 teaspoons cinnamon; 6 larges garlic cloves, minced; 2 teaspoons ground cumin; 2 teaspoons fresh lime juice; 59 milliliters milk; 1 teaspoons hot paprika; 2 larges red onions, finely diced; 12 servings Salt and freshly ground pepper; 4 larges scallions, coarsely chopped; 118 milliliters sour cream; 118 milliliters unsalted pumpkin seeds; 59 milliliters vegetable oil; 177 milliliters drained canned whole tomatoes, finely diced, 1/4 cup juices reserved

Roasted Butternut Squash with Cilantro Cream is a gluten free and vegetarian side dish. This recipe makes 12 servings with 227 calories, 5g of protein, and 8g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up vegetable oil, ground cumin, pumpkin seeds, and a few other things to make it today.

Instructions

Preheat the oven to 42

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Oven

Spread the pumpkin seeds in a pie plate and toast in the oven for 3 to 4 minutes, or until lightly browned.

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Pumpkin Seeds

Spread

Toast

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Oven

Transfer to a plate and let cool. Leave the oven on.

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Oven

Spread the squash on 3 large rimmed baking sheets.

Ingredients you will need

Spread

Squash

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Baking Sheet

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.

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Salt And Pepper

Olive Oil

Squash

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Baking Sheet

Oven

Meanwhile, in a large skillet, heat the remaining 3 tablespoons of olive oil.

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Olive Oil

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Frying Pan

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.

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Salt And Pepper

Garlic

Onion

Add the scallions and cook, stirring occasionally, until browned, about 12 minutes.

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Green Onions

Add the cumin, paprika and cinnamon and cook, stirring, until fragrant, about 4 minutes.

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Cinnamon

Paprika

Cumin

Add the tomatoes and their juices and simmer for 1 minute. Season with salt. Spoon the sauce over the squash and toss gently.

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Tomato

Squash

Sauce

Salt

In a small bowl, blend the sour cream with the milk, cilantro and lime juice and season with salt and pepper.

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Salt And Pepper

Lime Juice

Sour Cream

Cilantro

Milk

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Bowl

Drizzle the cilantro cream over the roasted squash, sprinkle with the pumpkin seeds and serve.

Ingredients you will need

Pumpkin Seeds

Cilantro

Squash

Cream

Make Ahead: The squash and cilantro cream can be refrigerated separately overnight. The toasted pumpkin seeds can be stored in an airtight container. Bring the squash to room temperature and transfer to 2 oiled baking dishes. Reheat in a 350 oven.

Ingredients you will need

Pumpkin Seeds

Cilantro

Squash

Cream

Equipment you will use

Oven