In between my pumpkin escapades, I’ve been making room for butternut squash too. ‘Tis the season for dulling knives with big, orange beasts from the garden. Luckily the last time I went to my parents’ house, I managed to snatch a few butternuts and acorns perfect for this occasion.
My favorite way to cook up winter squash is by giving them a good roast in the oven. Add a pinch of salt and pepper, and maybe a little cinnamon and honey, and I could easily devour a whole one by myself. However, this time I decided to doctor up my roasted butternut with creamy avocado and fresh cilantro. Avocado and squash is a combination I had yet to try, but oh my god was it good! Something about the sweet starchiness of the squash with the richness of the avocado made for quite a tasty pairing. The complimentary colors are just another added perk.
Peanuts sweep in to finish this dish off with a delightful, salty crunch. Make sure to add them right before you serve the dish so they don’t get soggy.
- -1 medium butternut squash
- -1 Tbsp. olive oil, plus more for lightly coating squash
- -1 lime, juiced
- -2 Tbsp. cilantro
- -Scant tsp. coriander
- -1/8 - 1/4 tsp. cayenne
- -1/4 tsp. smoked paprika
- -1 1/2 tsp. honey
- -1/2 avocado, diced and sprinkled with salt
- -Dry roasted peanuts, handful
- -Salt and pepper
- Preheat oven 400F. Remove ends from squash. Cut lengthwise, and discard seeds. Slice squash into 1/2-inch circles/semicircles. Season with salt and pepper. Bake 35-40 minutes, until squash are tender but not overly soft/mushy.
- Meanwhile, whisk together oil, lime, cilantro, coriander, cayenne and smoked paprika to make dressing.
- Once squash is finished, remove from oven, and cut into cubes while still warm. Then drizzle honey over top. Toss with dressing and avocado. Sprinkle peanuts on top, and serve.