When you see a beautiful local butternut squash, buy it! They aren’t too complicated to deal with if you have a good peeler and peel the skin off before even cutting into it. Leave the seeds and the core in. They roast in the oven with the squash and add a delicious texture and flavor.
makes ~3 cups
- Preheat the oven to 400 F.
- Peel the squash, then cut it in half length-wise, then into angled wedges (leave core and seeds in).
- Toss with red bell peppers, olive oil, salt, black pepper, serrano, cardamom, and cumin.
- Place on a sheet pan and bake at 400 F for 20 minutes. Turn oven down to 350 F and bake for another 10 minutes. Serve.
ideas / variations
- Add this to a salad of ribboned kale right out of the oven. The heat from the squash will soften the kale.
- Top with sesame seeds for a little more crunch.
- Use to top rice or as a filling for sandwich.
- Drizzle with plain yogurt just before serving or put cheese on few minutes before it is finished cooking in the oven.