You may also like
Categories:
butternut extra-virgin olive oil Berbere kosher salt pepper orange zest orange juice pecans sugar cranberries
Viewed: 41 - Published at: 2 years agoIngredients
- One 3-pound butternut squashpeeled, seeded and cut into 1 1/2-inch pieces
- 1/4 cup plus 1 teaspoon extra-virgin olive oil
- 1 1/2 teaspoons berbere (see Note)
- Kosher salt
- Pepper
- 1 teaspoon finely grated orange zest
- 1/4 cup fresh orange juice
- 1/2 cup pecans
- 1/4 teaspoon sugar
- 1/4 cup dried cranberries, chopped
Method
- Preheat the oven to 450.
- On a parchment paperlined baking sheet, toss the squash with 2 tablespoons of the olive oil and 1 teaspoon of the berbere; season with salt and pepper.
- Roast for 30 minutes, stirring occasionally, until golden and tender.
- Meanwhile, in a small bowl, whisk 2 tablespoons of the olive oil with the orange zest and juice.
- Season the dressing with salt and pepper.
- In a skillet, heat the remaining 1 teaspoon of olive oil.
- Add the pecans and toast over moderately low heat, stirring, until fragrant, 3 minutes.
- Transfer the nuts to a bowl and stir in the sugar, 1/4 teaspoon of salt and remaining 1/2 teaspoon of berbere.
- Arrange the squash on a platter and drizzle the dressing on top.
- Scatter the cranberries and spiced nuts over the squash and serve warm.
