Roasted Butternut Squash With Pumpkin Seeds And Pumpkin Seed Oil
- 1 butternut squash ( 1 1/2 pound ), peeled, seeded and cut into 1-inch cubes
- 3 tablespoons sunflower oil
- sea salt
- handful pumpkin seeds
- 1-2 tablespoons pumpkin seed oil
- Preheat oven to 350F.
- Cover baking sheet with parchment paper.
- Mix squash with sunflower oil and sea salt.
- Put the squash in one layer on the baking sheet.
- Roast the squash for 20 minutes, then turn over. Roast for an additional 10 minutes until the squash beginning to turn golden-brown.
- Sprinkle with pumpkin seeds and put back into the oven to roast for additional 10 minutes.
- Transfer the butternut squash to a serving platter and drizzle with pumpkin oil.
- If you slice some green onion and some lime juice you get yourself a nice warm salad.
butternut, sunflower oil, salt, handful pumpkin seeds, pumpkin seed oil
Taken from food52.com/recipes/34752-roasted-butternut-squash-with-pumpkin-seeds-and-pumpkin-seed-oil (may not work)