Directions:
- Preheat the oven to 425°. Spread the pumpkin seeds in a pie plate and toast in the oven for 3 to 4 minutes, or until lightly browned. Transfer to a plate and let cool. Leave the oven on.
- Spread the squash on 3 large rimmed baking sheets. Drizzle 1 tablespoon of olive oil over the squash on each sheet, season with salt and pepper, toss to coat and bake the squash for 40 minutes, or until just tender and lightly browned; rotate the baking sheets for even browning.
- Meanwhile, in a large skillet, heat the remaining 3 tablespoons of olive oil. Add the garlic and onions and cook over moderately high heat until sizzling, about 3 minutes. Season with salt and pepper, reduce the heat to moderate and cook, stirring occasionally, until the onions are very soft, about 15 minutes. Add the scallions and cook, stirring occasionally, until browned, about 12 minutes. Add the cumin, paprika and cinnamon and cook, stirring, until fragrant, about 4 minutes. Add the tomatoes and their juices and simmer for 1 minute. Season with salt. Spoon the sauce over the squash and toss gently.
- In a small bowl, blend the sour cream with the milk, cilantro and lime juice and season with salt and pepper. Drizzle the cilantro cream over the roasted squash, sprinkle with the pumpkin seeds and serve.
- Make Ahead: The squash and cilantro cream can be refrigerated separately overnight. The toasted pumpkin seeds can be stored in an airtight container. Bring the squash to room temperature and transfer to 2 oiled baking dishes. Reheat in a 350° oven.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 217.19 Kcal (909 kJ) | ||
| Calories from fat | 52.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.78g | 9% | |
|---|---|---|---|
| Cholesterol | 10.06mg | 3% | |
| Sodium | 32.66mg | 1% | |
| Potassium | 1224.43mg | 26% | |
| Total Carbs | 41.2g | 14% | |
| Sugars | 7.8g | 31% | |
| Dietary Fiber | 7.02g | 28% | |
| Protein | 6.1g | 12% | |
| Vitamin C | 69.2mg | 115% | |
| Vitamin A | 3mg | 101% | |
| Iron | 3.4mg | 19% | |
| Calcium | 191.7mg | 19% | |
| Amount Per 100 g | |||
| Calories | 57.58 Kcal (241 kJ) | ||
| Calories from fat | 13.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.53g | 9% | |
|---|---|---|---|
| Cholesterol | 2.67mg | 3% | |
| Sodium | 8.66mg | 1% | |
| Potassium | 324.64mg | 26% | |
| Total Carbs | 10.92g | 14% | |
| Sugars | 2.07g | 31% | |
| Dietary Fiber | 1.86g | 28% | |
| Protein | 1.62g | 12% | |
| Vitamin C | 18.3mg | 115% | |
| Vitamin A | 0.8mg | 101% | |
| Iron | 0.9mg | 19% | |
| Calcium | 50.8mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Heinz(R) Butter Chicken
Boneless, skinless chicken thighs, Butter, Garlic, minced and 13 more.. -
Caribbean Shrimp
Garlic , copped, Onion, chopped, Olive oil, Ground cumin and 9 more.. -
Butternut Squash With Lebanese Spiced Ground Beef and Garlic Yog
Butternut squash, Olive oil, Sea salt , to taste and 12 more.. -
Crock Pot Pot Roast
Vegetable oil, Salt and pepper, Garlic cloves, Onion and 8 more.. -
Vegetable Biryani
Basmati rice, Vegetable oil or 3 tbsp ghee, Saffron and 19 more.. -
Gujarati Cabbage Curry
Green cabbage, cored and shredded, Kosher salt , to taste and 12 more.. -
Coconut Chicken Curry
Peanut oil, Chicken thigh fillets, sliced thinly and 12 more..
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
