From time to time, the Cingari Family ShopRite, with 12 locations in Fairfield County, graciously sends us a recipe from chef David Cingari. Here’s a simple but elegant autumnal offering from chef Dave to whet the appetite for Thanksgiving:
Roasted butternut squash with dried cranberries and pepitas
Ingredients:
- 1 good-sized butternut squash
- ⅛ cup of pumpkin seeds or pepitas (shell-less pumpkin seeds)
- ⅛ cup dried cranberries
- Honey
- Cooking oil
- Salt and pepper
Directions:
- Peel the butternut squash and cut it in half. Scoop out seeds.
- Cut squash into 1-inch chunks, toss with favorite cooking oil and season with salt and pepper.
- Roast at 400 degrees until pieces are caramelized on the outside and soft in the center (about 35 to 40 minutes).
- While squash is roasting, take the pumpkin seeds/pepitas and toast lightly with a pinch of salt for 3 to 5 min at 400 degrees.
- Drizzle the roasted squash with honey, sprinkle with toasted pumpkin seeds/pepitas and dried cranberries. Serve and enjoy.
