Servings: 4-6 Servings
Does it keep? 2-3 Days in the fridge. Don't recommend freezing.
- 1 2-lb. butternut squash
- 1/2 cup Lightly Salted Sacha Inchi Seeds, whole or roughly chopped
- 3 Tbsp olive oil
- 1/2 small red onion, chopped finely
- 1/2 cup cilantro, finely chopped*
- 2 or 3 red Thai chiles, sliced thinly**
- 2 Tbsp. vegan butter
- 1.5 tsp. ground coriander
- 1 tsp ground cumin
- 1 tsp chile*** powder or 1/2 tsp cayenne pepper (to taste)
- Ground black pepper
- Preheat oven to 350F and line a baking sheet with foil.
- Halve the squash lengthwise and scoop out the seeds (use in our lemon sumac green bean recipe). Rub cut side of squash with olive oil and a generous amount of salt. Place the squash cut side down and roast until tender and easily pierced all the way through; about ~60 minutes.
- Once squash has cooled enough to handle scoop the flesh from the skin and put into a large bowl. Mash with a fork/potato masher until mostly smooth. Set aside a spoonful of red onion and cilantro for serving. Mix in the chiles, vegan butter, coriander, cumin, chile powder, remaining red onion and cilantro and 1-2 tbsp. olive oil. Season to taste with salt and pepper.
- Top with the red onion and cilantro that was set aside right before serving.
*Fine to omit of you don't like or substitute with another herb like Parsley
**Substitute with fresh cayenne pepper or serrano chiles
***Chile powder is different from chili powder but feel free to use cayenne if you don't have Kashmiri chile powder.
The squash can be baked and mashed up to 3 days ahead. Let cool; cover and chill under ready to use. You may need to soften the butter slightly to ensure it mixes in well. Allow it to come to room temperature before serving.