Roasted Butternut Squash with Cilantro Cream

Name: Roasted Butternut Squash with Cilantro Cream
Cook time: 1 h
Yield: 12
Ingredients: 1/2 cup unsalted pumpkin seeds; 8 pounds butternut squash—peeled, seeded and cut into 3/4-inch pieces; 1/4 cup plus 2 tablespoons vegetable oil; Salt and freshly ground pepper; 6 large garlic cloves, minced; 2 large red onions, finely diced; 4 large scallions, coarsely chopped; 1 1/2 teaspoons ground cumin; 1/2 teaspoon hot paprika; 1/4 teaspoon cinnamon; 3/4 cup drained canned whole tomatoes, finely diced, 1/4 cup juices reserved; 1/2 cup sour cream; 1/4 cup milk; 1/4 cup finely chopped cilantro; 2 teaspoons fresh lime juice

Roasted Butternut Squash with Cilantro Cream was pinched from <a href="http://www.foodandwine.com/recipes/roasted-butternut-squash-with-cilantro-cream" target="_blank">www.foodandwine.com.</a>

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INGREDIENTS

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1/2 cup unsalted pumpkin seeds

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8 pounds butternut squash—peeled, seeded and cut into 3/4-inch pieces

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1/4 cup plus 2 tablespoons vegetable oil

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Salt and freshly ground pepper

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6 large garlic cloves, minced

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2 large red onions, finely diced

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4 large scallions, coarsely chopped

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1 1/2 teaspoons ground cumin

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1/2 teaspoon hot paprika

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1/4 teaspoon cinnamon

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3/4 cup drained canned whole tomatoes, finely diced, 1/4 cup juices reserved

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1/2 cup sour cream

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1/4 cup milk

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1/4 cup finely chopped cilantro

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2 teaspoons fresh lime juice

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