Wednesday, February 18, 2009

Butternut Nut


Fans of the Pioneer Woman have heard of her affection for butternut squash. While I have yet to try her recipe, last fall I began to experiment with the wonderful winter squash.

This recipe is from the Robin Miller cookbook Robin to the Rescue- very delicious.

If you have never cooked with butternut squash before, I will warn you the skin is VERY thick. I usually cut off the top and bottom portions, then cut again where the squash begins to taper. Then I either peel with a peeler or knife - use caution...Having to peel is the only discouraging thing about cooking with butternuts. Sorry - no pics of the peeling process.

Roasted Butternut Squash with Cumin and Coriander


Ingredients:

1 large butternut squash - peeled and cubed (about 3 lbs)
1 T olive oil
1 t ground cumin
1 t ground coriander
1/2 t salt
1/2 t pepper
2 T chopped cilantro - I use about 1 T dry
1 T lime juice
Preheat oven to 400 F


Combine squash, cumin, coriander, salt, and pepper - stir to coat. Transfer to a baking sheet and roast about 25 minutes or until tender.


Transfer to a serving bowl, add cilantro and lime juice. Season with salt, if desired, toss and serve.

This is soooo good, even Trace likes it! I usually serve with chicken or pork.






3 comments:

Sweet Simplicity said...

I've never tried that type of squash before. I'm going to have to pick some up this weekend and try it out.

cassi rash said...

I wouldn't mind swapping cookbooks with you if you are interested. Mine is Automatically...Light! by Pat Leontsinis. And that squash looks yummy!

cassi rash said...

If you will e-mail me your mailing address at cassirash@gmail.com I will get your cookbook in the mail to you! Lindsey told me you are her sister-in-law. It's nice to know who I am swapping with. I met Lindsey through Ty. We went to church together in college.

 
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