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Makes 8 servings. Serving size 1 cup & 2 tablespoons spiced pepitas. Recipe from Epicurious.
Ingredients Pepitas 1 tablespoon powdered sugar 1 tablespoon brown sugar 1 tablespoon egg white, lightly beaten 1/4 teaspoon water 1/8 teaspoon salt 1/8 teaspoon ground cinnamon Dash of ground cayenne pepper 3/4 cup peptitas (pumpkinseeds) Cooking spray Butternut squash 1 (3 1/2-pound) butternut squash 1 tablespoon canola oil 3/4 teaspoon kosher salt, divided 4 cups fat-free, less-sodium chicken broth 2 cups water Nutrition Calories: 130 Total fat: 3g Cholesterol: 0mg Sodium: 449mg Total Carbs: 25g Dietary Fiber: 3.6g Protein: 3.5g |
Directions
- Preheat oven to 300°.
- Combine first 7 ingredients in a small bowl. Add pepitas to sugar mixture, stirring to coat. Spread seed mixture evenly on a baking sheet lined with parchment paper and coated with cooking spray. Bake at 300° for 15 minutes. Stir mixture; bake an additional 15 minutes. Place parchment on a wire rack; cool seed mixture. Break into small pieces; set aside.
- Preheat oven to 350°.
- Cut squash in half lengthwise; discard seeds and membrane. Brush oil over cut sides of squash; sprinkle cut sides with 1/4 teaspoon salt. Place squash, cut sides down, on a jelly-roll pan. Bake at 350° for 1 hour and 20 minutes or until squash is tender. Cool slightly. Scoop out squash pulp from skins; discard skins.
- Place squash pulp and broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
- Pour pureed mixture into a medium saucepan; stir in 2 cups water and remaining 1/2 teaspoon salt. Cook over medium-high heat 5 minutes or until thoroughly heated. Top each serving with seeds and a sprinkle of additional cayenne pepper if desired.
