• Emily Tyler

Roasted Butternut Squash with Cumin Tomatoes



Even though butternut squash is available year round, now is its peak season. This simple combination uses the late season tomatoes and squash with a touch of cumin to give it a slightly exotic twist.


Serves 4


2 butternut squash - seeded and cut lengthwise in quarters

Oil for coating the squash

3 cups chopped tomatoes - can use cherry tomatoes, cut in half

3 tablespoons butter

1 teaspoon ground cumin

Salt and pepper

Sour Cream for serving


  1. Preheat the oven to 375 degrees

  2. On a parchment lined baking sheet, drizzle the squash with a bit of oil, season with salt and pepper

  3. Roast for about 40 minutes or until the squash is easily pierced with a knife

  4. While the squash is roasting combine the tomatoes, butter and cumin in a saute pan over medium high heat and stir until the tomatoes become soft and fragrant, season with salt and pepper

  5. To serve, spoon the tomatoes over the squash and top with a dollop of sour cream

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