Squash is one of my favorite remedies for surviving East Coast winters. Caramelized juices, from all varieties, are constantly dripping over the bottom rack of my oven. It’s just the warmth I need to make my little apartment cozier.
Here, you’ll find a recipe that features one of my favorites — butternut, both its seeds and its flesh.
It’s a garlicky dish the works as a side to plenty of hearty winter meals. I also love it slathered across slices of crusty toast.
No matter the execution, the seeds lend a nice crunch. Use the leftovers to top salads or simply snack on.