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The Iraqi Family Cookbook

The Iraqi Family Cookbook
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Wednesday, October 22, 2014

Baked Butternut Squash


This is an autumn vegetable that we use in so many dishes, such as soups, stews with lamb and others.
I purchased butternut squash whole, peeled it with a potato peeler, scooped the seeds out and sliced it.
 
You can purchase the squash already cubed in 1-inch size.
2 pounds butternut squash, peeled and sliced
2 tablespoons olive oil
1 teaspoon salt
1teaspoon ground cinnamon
A pinch of nutmeg
¼ cup pomegranate seeds
¼ cup cranberries
¼ cup walnuts
Preheat oven 400 degrees F.
Put the squash in a bowl and drizzle olive oil. Season with salt, spices and stir. Spread squash on a baking pan. Bake for 25-30 minutes until tender. Allow to cool, and arrange in a deep dish. Garnish with pomegranate seeds, cranberries and walnuts.  
This makes a good side dish with chicken or lamb.  Enjoy!

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