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Oven Roasted Butternut Squash With Toasted Pumpkin Seeds

Butternut Squash With Toasted Pumpkin Seeds


    • 1 medium size butternut squash – about 2 lbs peeled, seeded and cut into inch cubes
    • 1 medium size white onion peeled and ¼ inch diced
    • ½ cup dried cranberries
    • 1 bunch of kale, remove stems and slice into one inch wide pieces
    • ½ cup shelled toasted pumpkin seeds
    • ½ tbsp. clove powder
    • ½ tbsp. nutmeg 
    • 1 tbsp. salt (kosher)
    • ½ cup olive oil
    • ½ gallon water


1. In a medium bowl, toss the butternut squash with salt, clove, nutmeg and ¼ cup olive oil.

2. Place the butternut squash in a 9x8 sheet pan and bake for 20-25 minutes in a pre-heated oven at 400° F, then remove and leave at room temperature.

3. In the meantime, pouch the kale for 3-4 minutes in ½ gallon of broiled water.  Remove the kale and place in cold water, drain and set aside.

4. In a sauté pan, heat the 1.4 cup of oil left, sauté the onion for about 5 minutes and add cranberries.  Sauté for 2 minutes and add the pumpkin seeds, cooking for one.

5. Add and mix all ingredients together in a bowl and serve.

* Recipe courtesy of Maria Zoitas, creator of “Maria’s Homemade” line of prepared food sold exclusively at Westside Market NYC


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