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


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.


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 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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