Roasted Butternut Squash And Rapini Sauté With Creamy Pumpkin Seed And Cilantro Dressing

• For the Saute:
• Roasted butternut squash cut into cubes
• 1 Bunch rapini
• 6 Small shallots
• Extra virgin olive oil for pan
• Marcona almonds
• For the Dressing:
• 1/2 cup Cilantro
• 1/3 cup Extra virgin olive oil
• 3 tablespoons Roasted pepitas
• 1 Large garlic clove
• 2 tablespoons Sour cream
• Salt to taste

1. In a food processor, combine the cilantro, olive oil, pepitas, garlic, and salt and pulse until smooth. Add the sour cream and pulse a few more times until combined. Set dressing aside.
2. Wash Rapini and trim about an inch off the stems and blanch in boiling water for three minutes. When done, rinse them in cold water to stop the cooking process.
3. Peel and quarter the shallots and cube the roasted butternut squash.
4. In a pan, heat the olive oil and add the shallots and rapini and saute together for about 3 minutes then add the butternut squash and stir together briefly until combined and remove from heat.
5. Drizzle the dressing on top and sprinkle a handful of the Marcona almonds on top and enjoy!

butternut, rapini, shallots, extra virgin olive oil, marcona almonds, cilantro, extra virgin olive oil, pepitas, garlic, sour cream, salt

Taken from food52.com/recipes/7378-roasted-butternut-squash-and-rapini-saute-with-creamy-pumpkin-seed-and-cilantro-dressing (may not work)