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CookTeaser

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RECIPE

Serves 2

A CookTale

We love Winter Squash. Most all of them, especially Butternut, Delicata and Acorn. Generally we cut them in half, remove their seeds, add Butter and Maple Syrup and bake until tender. an outstanding side dish. This time the Squash was cubed and tossed with Shallots, toasted Pine Nuts and a sprinkle of Cumin. Perfect comfort food for a Fall evening.

INGREDIENTS

1 Medium Butternut Squash (peeled & cubed)
2 Shallots (sliced)
2 TB of Pine Nuts (toasted)
1 tsp of ground Cumin
Kosher Salt & Black Pepper
2 TB of EVOO

METHOD

1. Heat the oven to 425F degrees

2. To a large bowl, add the cubed Butternut Squash, sliced Shallots, Pine Nuts & ground Cumin, Salt & Pepper & EVOO. Gently toss to combine.

3. Transfer in a single layer to an oven proof casserole.
Roast for 30 minutes or until the Squash is tender & starting to brown.

4. Plate & serve.

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