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Roasted Butternut Squash with Delightful Palate’s Wild Mayhaw Berry

Roasted Butternut Squash with Delightful Palate’s Wild Mayhaw Berry
Roasted Butternut Squash with Delightful Palate’s Wild Mayhaw Berry

Roasted Butternut Squash with Delightful Palate’s Wild Mayhaw Berry 

1/3 cup shelled raw pumpkin seeds (pepitas)

1 teaspoon pumpkin seed oil

Kosher salt

2 pounds butternut squash, each squash halved through root end, seeded

1 tablespoon fresh thyme leaves

3 tablespoon olive oil

3 tablespoon Delightful Palate’s Wild Mayhaw Berry

salt and pepper to taste          

¼ c chopped fresh fennel fronds  

½ cup Medjool dates, pitted, thinly sliced lengthwise

zest of a lemon

zest of an orange

1 ounces Parmesan, grated

Pomegranate seeds.

Preparation

Arrange racks in upper and lower thirds of oven; preheat to 350°. Spread out pumpkin seeds in a single layer on a rimmed baking sheet and toss pumpkin seeds with 1 teaspoon of pumpkin seed oil and a pinch of salt toast on top rack, stirring once or twice, until lightly browned, puffed, and aromatic, about 4 minutes. Let cool on sheet; transfer to a work surface and coarsely chop.

Increase oven temperature to 400 degrees. Place squash, cut side down, on a cutting board. Using a sharp knife, carefully remove peel. Cut squash lengthwise into 3/4-inch-thick wedges. Place squash, olive oil, thyme and Delightful Palate’s Wild Mayhaw Berry in a large bowl, season with salt and pepper. Toss to coat. Divide squash between 2 large rimmed baking sheets, cut side down, in a single layer. Roast squash, rotating sheets halfway through, until tender when pierced with a fork, 25-30 minutes; set aside.

Date, Pumpkin seed and Citrus zest Gremolata

Mix sliced dates, pumpkin seed, and fennel frond, zest and parmesan cheese in a medium bowl. Season with salt, pepper; toss to coat.

Arrange roasted butternut squash on a large platter; Spoon gremolata over the butter nut squash and garnish with pomegranate seeds.

Adapted from Bon appetite