Here’s another way to do butternut squash. I hasselbacked it (the way I cut it) but you don’t have to do that. You can cut in slices if you like. Feel free to add a little goat cheese or a quality feta cheese that isn’t too tangy. They would work here but I thought I had enough going on so here it is.

1 butternut squash – peeled, remove membrane with seeds, (if you squash is very small with thin walls you can hasselback) (If your squash is medium or bigger then you need to roast it at 425 degrees f for 10-15 minutes to get it soft enough to hasselback) ****OR**** just cut it up into cubes or thin slices…it really doesn’t FORKING matter. Serving size is impossible to judge because the size of the squash will differ and also your appetite will differ.

Ingredients for about 8 servings

4 Tablespoons unsalted butter – melted

1 orange + zest – you need the fresh squeezed juice and keep the zest separate

2 Tablespoons apple cider vinegar

1 teaspoon sea salt

1/2 teaspoon Aleppo red pepper (or substitute 1/4 teaspoon ground black pepper)

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

2 Tablespoons extra virgin olive oil (this I guessed I just squirted the squash well with this)

1 hot pepper of your choice grated (I used a Mexican yellow pepper)

2 Tablespoons sugar

6 sprigs fresh thyme

2 oz roasted salted pistachios – smashed

1/4 cup pomegranate

2 Tablespoons fresh parsley leaves

non stick spray

Directions

Set your oven to 425 degrees F.

Spray a baking sheet with non stick spray.

In a large bowl mix together the butter, orange juice, vinegar, salt, pepper, cumin, and coriander. This mixture goes on your squash. Paint it on with a brush two times and then give it a spray of olive oil. YOU WILL HAVE EXTRA that you will use in about 15 minutes when you apply again.

In a small bowl mix together the orange zest, grated hot pepper and sugar. This gets sprinkled or rubbed on the squash. If you did cubes or slices add the thyme now. If you are doing hasselback add the thyme with the next 15 minutes.

Your squash goes in the preheated oven AGAIN for 15 minutes. Paint your squash again with the orange juice/butter mixture and put the squash back in another 15 minutes.

Now here is where things differ.

Depending on the shape and size of your squash and cutting the timing will differ greatly….If you did cubes the squash might be almost done.

If your squash is not done keep going every 10-15 minutes and paint on the thickened juices that are oozing from the squash till it’s done to your liking.

Apply pistachios, pomegranate and parsley and then serve.

Enjoy!