To celebrate what’s in season this fall, this recipe for Cumin Roasted Butternut Squash is the one to make. It is so simple and easy but very impressive presentation-wise. What I love about is it has all the flavors of fall from walnuts, pomegranate and butternut squash.
I actually had tried cumin before on roasting carrots and it turned out so well. So here I’m trying it on butternut squash. The difference is, carrots are much sweeter than butternut squash. But then, I was trying for savory and not sweet with the squash. Cumin has an earthy, nutty flavor with a hint of spice.
Before roasting the squash, it is important to rub the olive oil, salt, pepper and cumin all over it. And you know it’s ready when you test it with a fork or small knife.
When opening pomegranate, use thin gloves and an apron to avoid stains. Cut out a circle about 1 inch on the top and pull the top off. Next, score the fruit vertically with the knife all around (each section about 1 inch wide). This makes it easier to peel off the sections by hand to reveal the arils inside. Then pull out the white membrane. Pry out the arils with a your fingers or with a small spoon.
Toasting walnuts is so simple. Spread walnuts on a small baking sheet and roast it in a preheated oven at 350ºF degrees for 7-8 minutes, You’ll know it’s ready when you start to smell the fragrance of the walnuts.
So if you are looking for a fall roasted butternut squash dish, this is something to try. Happy fall!