Coconut & Chipotle Roasted Butternut Squash with Toasted Pepitas
By: Julia Mueller
Published: Sunday, March 4, 2012 - 7:00pm

Ingredients




1 large butternut squash (about 2 pounds), unpeeled and chopped into 2” peices
1 can full-fat coconut milk
1 teaspoon cinnamon
½ teaspoon nutmeg
1/8 teaspoon ground chipotle powder
1” piece of ginger, grated
½ cup raw pumpkin seeds
Salt to taste

Preparation

1 Preheat the oven to 350 degrees. 2 Leaving the peel on, chop the butternut squash (removing seeds) into 2” pieces and place in a large casserole or roasting dish. 3 Combine the remaining ingredients in a bowl and stir.  If the coconut milk is very cold, you can heat everything in a saucepan in order to stir it all together. 4 Pour the can of coconut milk mixture over the squash. 5 Using a spoon, stir the squash so that all pieces are coated with coconut milk. 6 Cover with tin foil and bake for 25 minutes on the center rack. 7 Take the dish out of the oven and remove the foil.  Increase the oven heat to 425 degrees and put the dish back in the oven; bake for 20 minutes. The squash should be browning slightly and almost completely cooked.  If the squash is still hard, put it back in the oven for an additional 5 to 10 minutes. 8 Spread the pumpkin seeds across a cookie sheet. 9 Again, take the squash dish out of the oven. Move the rack so that it is closest to the top. 10 Put your oven on the high broil setting. Place the pumpkin seeds and the squash in the oven. 11 Broil the squash for about 15 minutes, taking it out once to move the pieces around so that all pieces are golden, slightly crispy and glazed. 12 The pumpkin seeds only need about 5 – 7 minutes to toast so keep an eye on them and remove them when they are slightly brown.  Serve the squash with the toasted pepitas on top.

About

Having fun with veggies is the new black.  This roasted butternut squash dish is sweet and spicy with great texture and lots of vitamins.