This March 31, 2014 photo shows middle eastern roasted butternut squash with soft boiled eggs in Concord, N.H. Photo by: AP Photo/Matthew Mead
April 9, 2014 10:23:08 AM
Just one more squash dish. Before spring truly arrives, I wanted to squeeze in just one more recipe for roasted butternut squash.
It's because roasting does such wonderful things to squash. It caramelizes the natural sugars, making the vegetable deliciously sweet. But at the same time, it's also deeply savory. And then you have that yin-yang of roasted, crunchy exterior against the creamy, tender interior. All of which is to say, I wanted it just one more time.
But we can't ignore that spring is here. So to give this staple of hearty winter meals a lighter touch, I topped it with a soft-cooked egg. The egg oozes its yolk over the roasted squash, creating a delicious sauce. Add a simple, Middle Eastern-inspired seasoning blend to tie it all together and you have the perfect meal for bridging winter and summer.
MIDDLE EASTERN ROASTED BUTTERNUT SQUASH WITH SOFT-BOILED EGGS
Containers of tzatziki (a garlic-spiked yogurt sauce) can be found next to the hummus at the grocer.
Start to finish: 30 minutes
3-pound butternut squash, peeled, seeded and cut into 1-inch cubes
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon black peppercorns
1 tablespoon sesame seeds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon kosher salt
Zest of 1/2 lemon
Nutrition information per serving: 310 calories; 110 calories from fat (35 percent of total calories); 13 g fat (2 g saturated; 0 g trans fats); 180 mg cholesterol; 43 g carbohydrate; 8 g fiber; 9 g sugar; 11 g protein; 570 mg sodium.