Roasted Butternut Squash And Rapini Sauté With Creamy Pumpkin Seed And Cilantro Dressing Recipe

Name: Roasted Butternut Squash And Rapini Sauté With Creamy Pumpkin Seed And Cilantro Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Saute:; Roasted butternut squash cut into cubes; 1 Bunch rapini; 6 Small shallots; Extra virgin olive oil for pan; Marcona almonds; For the Dressing:; 1/2 cup Cilantro; 1/3 cup Extra virgin olive oil; 3 tablespoons Roasted pepitas; 1 Large garlic clove; 2 tablespoons Sour cream; Salt to taste

Servings: persons

For the Saute:
Roasted butternut squash cut into cubes
1 Bunch rapini
6 Small shallots
Extra virgin olive oil for pan
Marcona almonds
For the Dressing:
1/2 cup Cilantro
1/3 cup Extra virgin olive oil
3 tablespoons Roasted pepitas
1 Large garlic clove
2 tablespoons Sour cream
Salt to taste

1
In a food processor, combine the cilantro, olive oil, pepitas, garlic, and salt and pulse until smooth. Add the sour cream and pulse a few more times until combined. Set dressing aside.
2
Wash Rapini and trim about an inch off the stems and blanch in boiling water for three minutes. When done, rinse them in cold water to stop the cooking process.
3
Peel and quarter the shallots and cube the roasted butternut squash.
4
In a pan, heat the olive oil and add the shallots and rapini and saute together for about 3 minutes then add the butternut squash and stir together briefly until combined and remove from heat.
5
Drizzle the dressing on top and sprinkle a handful of the Marcona almonds on top and enjoy!

235

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: For the Saute:, Roasted butternut squash cut into cubes, 1 Bunch rapini, 6 Small shallots, and more.

Yes, Roasted Butternut Squash And Rapini Sauté With Creamy Pumpkin Seed And Cilantro Dressing falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Butternut Squash And Rapini Sauté With Creamy Pumpkin Seed And Cilantro Dressing

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