Xinjiang Chinese · China

Pumpkin Seed and Cumin Xinjiang-Style Roasted Butternut Squash with Spices and Nuts

Name: Pumpkin Seed and Cumin Xinjiang-Style Roasted Butternut Squash with Spices and Nuts
Total time: 37 min
Yield: 4 servings
Cuisine: Xinjiang Chinese
Ingredients: 1 butternut squash (about 1.5 kg); 1 tbsp olive oil; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 cup chopped walnuts; 1/4 cup raisins; 1/2 tsp salt; 1 tbsp pumpkin seeds; 1/2 tsp ground cumin

Adds a nutty crunch with a subtle earthy cumin note.

37 minutes4 servings

Method

Toss pumpkin seeds and cumin with the squash before roasting.
Preheat oven to 200°C (390°F).
Cut squash into 2cm cubes and toss with oil, cinnamon, nutmeg, and salt.
Roast for 25-30 minutes until tender and golden brown.
Sprinkle with walnuts and raisins before serving.

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