Roasted butternut squash and rapini sauté with creamy pumpkin seed and cilantro dressing
Roast
Roasting
For this recipe, I was looking for contrasting textures and temperatures. The butternut squash I used was roasted previously, refrigerated and then warmed to room temp, while the Rapini was blanched and then quickly sautéed with the squash tossed in just briefly. The idea for the dressing came from a butternut squash soup recipe that calls for fresh cilantro as a garnish. The result was a delicious blend of warm, full flavors.
Share:
0
17
0
Comments