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!
Cumin Roasted Butternut Squash
Ingredients
- 1 medium butternut squash
- 1 tsp ground cumin
- olive oil
- Kosher salt and freshly ground pepper to taste
- 2 Tbsp unsalted butter
- ½ cup fresh pomegranate arils
- ⅓ cup toasted walnuts roughly chopped
- a few parsley leaves for garnish
Instructions
- Preheat oven to 375ºF. Use a vegetable peeler and peel off the skin of the butternut squash. Then cut the ends off. Cut it in half lengthwise and scoop out the seeds and stringy guts with a spoon. Score the top of squash with a knife horizontally, being careful not to cut through all the way.
- Lay the squash halves on a small baking sheet. Drizzle it with olive oil and rub it all over. Season it generously with salt and pepper to taste. Sprinkle it with cumin all over. Then lay it cut side down on the cookie sheet. Top each half of squash with 1 Tbsp butter. Roast it in the preheated oven in the middle rack for about 40-45 minutes or until squash is fork tender.
- When squash is tender, transfer it onto a platter and top with toasted walnuts and pomegranate arils. Garnish with a few parsley leaves on top.