Roasted Squash with Cranberries, Fresh Asiago with Calabrian Chili Peppers & Pumpkin Seeds
Ingredients
For Toasting Pumpkin Seeds:
¼ cup pumpkin seeds
½ tsp. olive oil
Pinch of salt
For Roasting Squash:
½ tsp. garlic powder
¼ tsp. cinnamon
¼ tsp. cumin
¼ tsp. cayenne
½ tsp. paprika
½ tsp. salt
¼ tsp. pepper
1 butternut squash, can use acorn or delicata
2 Tbsp. olive oil
For Assembling:
½ cup BelGioioso Fresh Asiago with Calabrian Chili Peppers cheese, shredded or cut into 1/2” cubes
2 Tbsp. dried cranberries
¼ cup toasted pumpkin seeds
2 tsp. parsley, chopped
Honey, optional drizzle
Directions
Preheat oven to 400° F. Line a baking sheet with aluminum foil and set aside.
In a small bowl toss pumpkin seeds with olive oil and salt. Toast in toaster oven for about 1-2 minutes. The seeds will continue to cook after you remove them so take them out of toaster before they turn brown, just as you begin to smell the nuttiness. Set aside.
In a small bowl mix together garlic, cinnamon, cumin, cayenne, paprika, salt & pepper.
Peel the squash, remove ends, cut in half lengthwise, then use a spoon to scoop out the center seeds and stringy pieces. Cut the squash into ½ to ¾-inch cubes. Add cubes to a mixing bowl and drizzle with 2 Tbsp olive oil. Sprinkle spice mixture over squash and toss to coat evenly.
Turn squash out in a single layer onto prepared baking sheet. Bake for about 25-30 minutes, or until pieces are soft when pierced with a fork. Turning pieces half way through. Transfer squash into a serving bowl or platter.