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Butternut Squash with Pumpkin Seeds, Cilantro and Pickled Jalapeños
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. The starchy coating creates a crisp, well-browned crust while the interiors become silky and tender. While the squash cooks, we whip up a bright and herbaceous sauce starring fresh cilantro and pickled jalapeños. This is delicious paired with roast turkey, chicken or fish.
4
Servings
40 minutes
20 minutes active
Ingredients
-
½
cup cornstarch
-
¼
cup pumpkin seeds, chopped
Directions
-
01Heat the oven to 475°F with a rack in the middle position. In a small bowl, whisk together the cornstarch, half of the pumpkin seeds, the chili powder and 1 teaspoon each salt and pepper.
Reviews
February 20, 2026
Different take On Butternut Squash
I made this exactly as written EXCEPT (don't you hate when people do that?) that I was unexpectedly out of chili powder and used about 1/3 of the amount of cayenne pepper powder instead. I was dubious about the pickled jalepeño/cilantro mix, but the crunch and sweetness of the squash was so nicely balanced with the kick of the pepper and the tang of the jalepeños. Really delicious. I brought it to a vegetarian pot luck, and there was not a spoonful left!
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