Butternut Squash with Pumpkin Seeds, Cilantro and Pickled Jalapeños | Christopher Kimball’s Milk Str
Employing our oven-fried vegetable technique, we roast cubes of nutty-sweet squash tossed in a mixture of cornstarch and oil, plus a few seasonings.
Keywords
- Milk Street
- Food
- Biscuits
Ingredients
- ½ cup cornstarch
- ¼ cup pumpkin seeds, chopped
- 1 tablespoon chili powder
- Kosher salt and ground black pepper
- 2 pound butternut squash, peeled, seeded and cut into 1-inch chunks
- ⅓ cup neutral oil
- ¾ cup lightly packed fresh cilantro, finely chopped
- ¼ cup finely chopped pickled jalapeños, plus 2 tablespoons brine
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