Ingredients
½cupunsalted pumpkin seeds
8lbsbutternut squash
¼cupvegetable oil,plus an additional 2 tbsp
salt and freshly ground pepper
6large garlic cloves
2large red onions
4large scallions
1½tspground cumin
½tsphot paprika
¼tspcinnamon
¾cupwhole tomatoes,canned, drained
½cupsour cream
¼cupmilk
¼cupcilantro,finely chopped
2tspfresh lime juice
Preparation
Preheat the oven to 425 degrees F.
Spread the pumpkin seeds in a pie plate and toast in the oven for 3 to 4 minutes, or until lightly browned.
Transfer to a plate and let cool.
Leave the oven on.
Spread the squash on 3 large rimmed baking sheets.
Drizzle 1 tablespoon of olive oil over the squash on each sheet, season with salt and pepper, and toss to coat.
Bake the squash for 40 minutes, or until just tender and lightly browned. Rotate the baking sheets for even browning.
Meanwhile, in a large skillet, heat the remaining 3 tablespoons of olive oil.
Add the garlic and onions and cook over moderately high heat for about 3 minutes until sizzling.
Season with salt and pepper, reduce the heat to moderate, and cook, stirring occasionally, for about 15 minutes until the onions are very soft.
Add the scallions and cook, stirring occasionally, for about 12 minutes until browned.
Add the cumin, paprika, and cinnamon and cook, for about 4 minutes stirring, until fragrant.
Add the tomatoes and their juices and simmer for 1 minute.
Season with salt.
Spoon the sauce over the squash and toss gently.
In a small bowl, blend the sour cream with milk, cilantro, and lime juice, and season with salt and pepper.
Drizzle the cilantro cream over the roasted squash, sprinkle with the pumpkin seeds and serve.
