ROASTED HONEYNUT SQUASH WITH A CAPER & PUMPKIN SEED GREMOLATA – Eden Eats
Roasted honeynut squash topped with a caper & pumpkin seed gremolata for a herby, flavorful dish. Perfect for special occasions or a impressive weeknight meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at edeneats.com.
Ingredients
- 4 honeynut squash- if you can’t find, sub with any squash variety you are feeling right now, just make sure to cut it up into even pieces
- 3 tablespoons extra virgin olive oil
- 3 tablespoons maple syrup
- Kosher salt and cracked black pepper to tase
- ½ cup toasted salted pumpkin seeds
- 1/3 cup freshly chopped dill or parsley (or both) plus more to garnish
- 2 tablespoons capers, drained
- 1 small garlic clove, finely grated
- 1/3 cup extra virgin olive oil
- Half lemon juiced and zested
- Salt and cracked black pepper to taste
- Maldon- to finish
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