There are a couple of staple ingredients that we all eat around the holidays. One of the most popular and versatile being Butternut Squash, though I bet most of you have probably only had it as soup. My sister loves roasting butternut squash (it’s the only way she knows how to make it) so I wanted to create a recipe that showed diversity for this delicious vegetable (technically a fruit). Of course I made it my usual healthy tasty way but I also made it with a twist and a kick (also known as my Riverdance).
Some of you may be still looking for some menu ideas or maybe you just need a side dish to bring to a potluck. Either way this is a great option.
2 1/2 lbs. butternut squash – peeled, seeded, diced into 1″ cubes
1/4 cup olive oil
1 1/2 tbsp. fresh ginger – peeled & grated
1 jalapeno pepper – seeded & chopped
1/4 tsp. cayenne pepper
1/2 tsp. cumin seeds
1 1/2 tsp. agave/honey
1/4 cup vegetable broth
1 tsp. salt
1 tbsp. lime juice
1 tbsp. lime zest
Preheat a large saute pan on medium heat for 3-4 mins. Add olive oil and ginger, saute for 30 seconds stirring continously. Add jalapeno, cumin seeds, cayenne pepper and stir for additional 30 seconds.
Add diced squash to spice mix and coat with spices. Drizzle in the agave and toss together. Add in broth. Cover and cook until squash is tender, 20 mins. approx.
Stir in lime juice and lime zest. Mix thoroughly. Taste and season with S&P. Don’t be afraid to make it your own–mash ’em up a little or a lot or keep as is.
Hope you enjoy this recipe and your Holiday season!
All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.