A vegan recipe so good that you won’t even notice there’s no meat in it!
1 large butternut squash, peeled and cut into 1″ chunks
3 tbsp of olive oil
1/2 cup of raw shelled pumpkin seeds, plus more for garnish
1/2 tsp of cumin seeds
1/2 tsp of dried oregano
1/2 an onion cut into wedges
2 tomatillos husked and halved
2 cloves of garlic, halved
1 jalapeno chile sliced
3/4 cup of vegetable stock
1/2 cup of coconut milk
1/2 cup of parsley chopped
1/4 cup packed cilantro, chopped, plus more for garnish
Lime wedges for garnish
Cooked rice, for serving
1. Preheat oven to 400 degrees F. Toss squash with 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Arrange on baking sheet; roast 35 to 40 minutes or until squash is tender, stirring occasionally.
2. Meanwhile, in 10″ skillet, toast pumpkin seeds, cumin seed and oregano on medium 3 minutes or until fragrant, stirring. Remove from heat; set aside. In same skillet, heat remaining 1 tablespoon olive oil on medium. Add onion, tomatillos, garlic and jalapeno; cook 5 minutes or until slightly browned. Place vegetables, pumpkin seeds and spice mixture in blender or food processor. Pulse a few times; then add stock, coconut milk, parsley, cilantro, 3/4 teaspoon salt and 1/4 teaspoon pepper. Process until smooth. Makes 3 cups.
3. Return mixture to skillet; simmer on medium stirring often, 15 to 20 minutes or until slightly thickened. Divide rice and squash among 4 bowls; dollop with sauce. Serve remaining sauce on the side. Garnish with cilantro and lime wedges.
*From Good housekeeping test kitchen