Roasted Squash Recipe

Roasted Squash Directions

1. 1

   Prepare the Squash

   Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds.

2. 2

   Season the Squash

   Brush the cut sides of the squash with olive oil and season with salt and black pepper. Place the squash cut side down on a baking sheet lined with parchment paper.

3. 3

   Roast the Squash

   Roast in the preheated oven for 30-35 minutes, or until the squash is tender and easily pierced with a fork. Remove from the oven and let it cool slightly.

4. 4

   Make the Cashew Soubise

   While the squash is roasting, soak the raw cashews in water for about 15 minutes to soften. Drain and rinse the cashews. In a blender, combine the cashews, garlic, water, and lemon juice. Blend until smooth and creamy, adding more water if necessary to reach your desired consistency.

5. 5

   Toast the Pepitas

   In a dry skillet over medium heat, toast the pepitas for about 5-7 minutes, stirring frequently until they are golden and fragrant. Remove from heat and set aside.

6. 6

   Assemble the Dish

   Once the squash has cooled slightly, scoop out the flesh and place it on a serving platter. Drizzle the cashew soubise over the squash and sprinkle with pomegranate seeds and toasted pepitas.