Even though butternut squash is available year round, now is its peak season. This simple combination uses the late season tomatoes and squash with a touch of cumin to give it a slightly exotic twist.
Serves 4
2 butternut squash - seeded and cut lengthwise in quarters
Oil for coating the squash
3 cups chopped tomatoes - can use cherry tomatoes, cut in half
3 tablespoons butter
1 teaspoon ground cumin
Salt and pepper
Sour Cream for serving
Preheat the oven to 375 degrees
On a parchment lined baking sheet, drizzle the squash with a bit of oil, season with salt and pepper
Roast for about 40 minutes or until the squash is easily pierced with a knife
While the squash is roasting combine the tomatoes, butter and cumin in a saute pan over medium high heat and stir until the tomatoes become soft and fragrant, season with salt and pepper
To serve, spoon the tomatoes over the squash and top with a dollop of sour cream
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