We love to let a vegetable take center stage at a meal. Now that fall is officially here, find yourself a locally grown butternut squash. Slow roasted and given the proper treatment, its flavor is simply incredible.
Here's how we like to do ours!
- 1 whole butternut squash, cut in half lengthwise
- 1/2 red onion, sliced thin
- 1/4 cup toasted pepitas, or other nuts or seeds
- cilantro, mint, or parsley to garnish
- The Savories
- The Chiles
- olive oil
- Pre-heat your oven to 425°F
- Season the flesh side of both halves of the squash generously with olive oil and salt.
- Sprinkle both halves generously with The Savories and The Chiles.
- Put the squash flesh side down on a baking sheet or oven-safe dish.
- Roast until the skin turns golden-brown and the flesh is soft and sweet (about 1 hour).
- Allow the squash to cool slightly. Turn both pieces over so that the flesh side faces up.
- Salt to taste, then garnish with a sprinkle of The Chiles, sliced red onion, toasted seeds, and fresh herbs.