- 4 lbs butternut squash (peeled, deseeded and cut into bite size pieces, around 1” cubes)
- 5-7 TB olive oil [for the squash and onions]
- 2 tsp fennel seeds
- 2 TB cumin seeds
- 2 TB lemon juice
- 2 TB olive oil , unsalted butter, or coconut butter (melted) [for the sauce]
- 1 tsp salt [ground Himalayan Pink], black pepper
Note: Peel the butternut squash using a peeler or knife. Cut of the ends, then in half. You can easily scoop out the seeds using a spoon; treat it like getting the insides out of a pumpkin. Dice from there and enjoy!
- Place the squash and onion into a bowl and mix with the 5-7 TB of olive oil to coat the squash evenly. Then place the butternut squash out on a large baking sheet into a flat, even layer.
- Roast for 15 minutes at 400°F. Flip/ toss the veggies and roast for an additional 15 minutes or until the squash is evenly browned and onions translucent/browned (so roughly 30 minutes total). Assemble the remaining ingredients for the sauce
- When you have around 10-5 minutes of roasting left, in a small pan over low heat toast the fennel and cumin seeds. Be sure to stir them constantly for about 2 to 3 minutes or until fragrant. Be sure to not add any cooking oil as you want the seeds to roasted flavor to come out.
- Remove the skillet from the heat and stir in the remaining of olive oil (2 TB) and the lemon juice. Season with salt and pepper.
- When the squash is done, transfer to a bowl. Drizzle the dressing over it and gently toss to coat. Serve warm.
Note: This dish can be used as a cold salad for leftovers and even be remade into a breakfast scramble.