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Butternut Squash with Pumpkin Seeds and Warm Spices

February 23, 2015 By Jessica

I have some vegetable side dish recipes that I think you will love. Here’s one with butternut squash.

You can never have too many veggies, right? Well, um, unless they are steamed, then it can feel like too much blah. All the time. Don’t get me wrong I steam vegetables quite often, but hey, we need to add a little zing every so often. 

Yeah, let’s bring on the spices!

gluten free vegan butternut squash with pumpkin seeds

Butternut squash already lends some sweetness, however, by adding cinnamon, and citrus notes from cardamon it adds that “hmm what is that?” element, taking it from good to great in this uncommon pairing. The other spices are wonderful extras to this recipe we couldn’t live without.

And then there are pumpkin seeds (full of magnesium by the way) to bring in some crunch – I couldn’t help but add some (healthy) texture in here, which also happens to be quite a perfect pairing.  And since I had some fresh sage leaves I added some in for an earthy element to the dish.

gluten free vegan butternut squash with pumpkin seeds

Gosh, I love when food is this good, easy, and so good for you. It makes me happy, as sappy as that sounds.

Excuse a little more happy, sappy thoughts … bear with me I need to get this off my chest …

I love, love that my children eagerly eat veggies that are not only seasoned with salt but with cumin, coriander, and even tarragon.  We have come such a long way. Gosh, seven years ago my twin boys wouldn’t touch butternut squash, or any other vegetable (or any other foods) after removing gluten and dairy (then soy shortly after). They made mealtime an ordeal and would not eat much of anything. Not even a sandwich. Now they are eating all sorts of vegetables and everything else!

I just had to gloat for a minute about how far my little guys have come in their healing process, since their diagnosis of autism in 2007. There is nothing more satisfying than seeing your children (all 4 of them) eat wholesome foods that help peel away layer after layer of health related issues. Slowly but surely …

Okay, back to vegetables.

I hope you love vegetables as much as we do because I have some more delicious side dishes coming your way.

In the meantime, try this tonight, your tastebuds will thank you.

Until then, enjoy!

gluten free vegan butternut squash with pumpkin seeds

Butternut Squash with Pumpkin Seeds and Cardamon

Serves 8

2 tablespoons olive oil (not extra virgin)
1 red onion, halved and thinly sliced
2 medium butternut squash, peeled, seeded, and cut into 1 1/2 inch chunks (about 3 1/2 pounds)
1 large cinnamon stick
1/4 cup raw, shelled pumpkin seeds
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground turmeric
1 teaspoon whole cardamon, lightly crushed
2 tablespoons coconut sugar or cane sugar
3/4 cups vegetable or chicken stock (I use Imagine Organic brand)
2 teaspoons kosher salt
6-8 fresh sage leaves

 

Preparation:

Preheat the oven to 425 degrees F/220 degrees C.

Add the olive oil into a large sauté pan over medium heat. When hot add the onion and cook for about 4 minutes, or until soft then add cardamon seeds and cook another 4 minutes, or until onions have darkened slightly.

gluten free vegan butternut squash with pumpkin seeds

Add the squash, and cinnamon stick then increase heat to medium-high, and cook another 10 minutes, stirring occasionally, until it softens.

IMG_2018

Remove from heat and add the pumpkin seeds, all the spices, coconut sugar, and salt. Mix well in the pan.

gluten free vegan butternut squash with pumpkin seeds

Then transfer to a baking sheet (with at least 1 inch depth) or a large casserole dish in a single (but snug) layer.

gluten free vegan butternut squash with pumpkin seeds

Pour the stock over and add the fresh sage leaves, then roast for 25-30 minutes until the squash is tender. Set aside 5-10 minutes to allow any remaining liquid to be absorbed.

Serve hot or warm.

To make ahead: prepare until the transferring into a baking sheet step and refrigerate. Add the stock and roast just before ready to serve. The prepared dish also freezes well, up to 2 months in an air tight, freezer safe container.

gluten free vegan butternut squash with pumpkin seeds

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Filed Under: side dishes, vegan Tagged With: dairy-free, gluten-free, side dishes, soy-free, vegan

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Comments

  1. Meghan says

    February 24, 2015 at 7:41 am

    Oh this looks so good with the pumpkin seeds! I love squash -this would make a nice side with my roast chicken.
    Reply
    • Jessica says

      February 24, 2015 at 1:58 pm

      Thank you Meghan ... enjoy!
      Reply
  2. Lisa says

    February 24, 2015 at 7:43 am

    So true, it is "an uncommon pairing" ofsquash and cardamon but I'm sure this is as delicious as all your recipes. Thanks Jessica I will definitely be trying this!
    Reply
    • Jessica says

      February 24, 2015 at 2:00 pm

      Thanks Lisa, it is yummy. You will love it, enjoy!
      Reply
  3. Bill says

    February 24, 2015 at 7:58 am

    What a nice approach to making acorn squash. It makes a beautiful dish.
    Reply
    • Jessica says

      February 24, 2015 at 2:02 pm

      Thank you Bill. This recipe is with butternut squash, those are the big, pale peach colored skin, squash. Also similar sweetness to acorn squash. The acorn are the small round ones with ridges :)
      Reply
  4. Melissa says

    February 24, 2015 at 8:05 am

    Thank you for sharing this simple side dish. This is so doable for me and my family loves butternut squash, I'm going to use the spices you did & not tell them. Let's see what they say!!
    Reply
    • Jessica says

      February 24, 2015 at 2:05 pm

      Melissa, you are so welcome. I'm with you, I do it all the time :) They don't need details just good food right??? Let me know how they like it. Enjoy!
      Reply
  5. Jen says

    February 24, 2015 at 8:18 am

    I have never used cardamon with butternut squash before or any vegetables. It sounds like an interesting pairing and kind of irresistible. I like your addition of pumpkin seeds and think it's great how you add more nutrition without sacrificing flavor!
    Reply
    • Jessica says

      February 24, 2015 at 2:08 pm

      Thank you Jen for your kind words, I try to add as much nutrition as I can. I haven't used cardamon in savory vegetables either until recently after having carrots with cardamon at a friend's house. I was hooked. You will love it if you enjoy these flavors. Enjoy!
      Reply
  6. Susan says

    February 24, 2015 at 8:23 am

    This looks so delicious! I noticed you didn't toast the pumpkin seeds, any reason you put the pumpkin seeds in after? Wouldn't toasting the pumpkin seeds give more flavor? Thanks
    Reply
    • Jessica says

      February 24, 2015 at 2:12 pm

      Susan, thanks and great question! I try not to toast seeds or nuts too often because it depletes the nutrition in them. Tossing it in off the heat and baking is a little better, if any left, nutritionally so I leave that step out. Toasting pumpkin seeds would add more flavor if the spices used were mild. With the warm spices in here the toasting would not come through in terms of flavor like it would for say over some coconut yogurt with berries. Hope that helps :)
      Reply
  7. Neil says

    February 24, 2015 at 8:38 am

    This reminds me of Thanksgiving! YUM.
    Reply
    • Jessica says

      February 24, 2015 at 2:13 pm

      Me too ... always have Thanksgiving food on the brain :)
      Reply
  8. Alicia says

    February 24, 2015 at 8:43 am

    This looks so yummy Jessica! Any tips on how to peel butternut squash? The precut ones at my market are always so expensive. Thanks!
    Reply
    • Jessica says

      February 24, 2015 at 2:17 pm

      Alicia, thank you! I always wear latex free disposable gloves because the flesh exudes a sticky sap then slice off the bottom skin and then cut the squash in half to balance on the cutting board. I peel using a very wide peeler (found at Bed Bath Beyond or culinary supply stores) then cut in half, scoop out seeds (with spoon) then dice. Hope that helps :)
      Reply
  9. Laura says

    February 24, 2015 at 8:48 am

    Just discovered your blog while looking through Pinterest. Your recipes look so amazing and I cannot believe this is all gluten-free dairy free and soy free! Can't wait to try this!
    Reply
    • Jessica says

      February 24, 2015 at 2:20 pm

      Thank you Laura! Hope you stick around for more recipes :)
      Reply
  10. Carla says

    February 24, 2015 at 9:02 am

    I wasn't sure what to make to serve with my tilapia tonight until now. This sounds like it would go well along with my arugula fennel salad :) Thanks!
    Reply
    • Jessica says

      February 24, 2015 at 2:21 pm

      OOH that sounds so yummy Carla. Enjoy!
      Reply
  11. Susan says

    February 24, 2015 at 10:11 am

    I love your combination of spices. I agree, we need zing! Can't wait to try this :)
    Reply
    • Jessica says

      February 24, 2015 at 2:22 pm

      Thank you Susan :) Enjoy!
      Reply
  12. Rachel says

    February 24, 2015 at 12:14 pm

    You make it look so easy Jessica. I definitely will be trying this for dinner tomorrow night with my turkey roulade instead of steamed broccoli (agree it can get boring ha ha). Perfect!
    Reply
    • Jessica says

      February 24, 2015 at 2:24 pm

      Sounds delicious Rachel, I haven't made a roulade in ages! Enjoy :)
      Reply
  13. Nina says

    February 24, 2015 at 12:40 pm

    I think it's so sweet how you "gloat" about your boys :) I do it all the time about my girls! This looks so delish and I like that it's easy enough to make after work. My kids love squash, I hope they love the spices :)
    Reply
    • Jessica says

      February 24, 2015 at 2:29 pm

      Thank you Nina you are so sweet. Every once in a while I can't resist :) It is SO easy! Hope they enjoy it :)
      Reply
  14. Erica Matthews says

    February 24, 2015 at 10:08 pm

    Interesting combination of flavors, I cannot wait to try this. I will need to buy some of the spices like cumin, coriander and cardamon since I've never used them before; I am slowly trying new spices. Any suggestions of what I can use them for in addition to this recipe so I don't have expired bottles of spices lol? Thanks!
    Reply
    • Jessica says

      February 25, 2015 at 8:58 am

      Erica, you can use the spices for so many things. A homemade garam masala spice blend, or use the spices for vegetables, soups, stews, seasoning meat, chicken. The brown cardamon I use doesn't have the slightly bitter taste green cardamon do and can be used in baked goods to add a citrus note. Here are some ideas on how you can use these spices ... http://www.yummly.com/recipes/coriander-cumin-cardamom Hope you give these new spices a try :)
      Reply
  15. Dina says

    February 27, 2015 at 3:55 pm

    I made this today and it came out delicious!! The pumpkin seeds added an oomph quality. I added double the amount of cinnamon and cardamon because we love those spices so much. Great recipe!
    Reply
    • Jessica says

      February 28, 2015 at 8:50 am

      Thank you for sharing Dina! Happy to hear you loved it :)
      Reply
  16. Sarah says

    March 3, 2015 at 2:30 pm

    beautiful!!
    Reply
  17. Carol says

    December 13, 2015 at 5:01 pm

    It looks simple enough to make as a side and it delivered! Nice flavors that spruced up a simple roast chicken for dinner. Will be making this again!
    Reply
    • Jessica says

      December 13, 2015 at 8:43 pm

      I'm so glad you loved it Carol, enjoy!!
      Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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