Spiced Butternut Squash with Nigella and Pumpkin Seeds
1 Large butternut squash
1½ Tbs butter or ghee
1 Tbs Olive oil
1 Large red onion, thinly sliced
3½ Tbs Pumpkin seeds
1¼ tsp Nigella seeds
½ tsp ground cinnamon
2 tsp Teeny Tiny Spice blend of choice (See suggestions below)
1 C Broth (vegetable or chicken)
1 tsp Salt
Optional: 1 Tbs honey
Preheat oven to 425ªF.
Peel the skin of the squash, slice it lengthwise and de-seed. Cut the squash into 1¼” chunks.
Sauté the onion slices in the butter and oil on medium heat until soft, 8-10 minutes. Add in the squash chunks and cook for another 10 minutes.
Add in the pumpkin seeds, 1 tsp of the nigella seeds, the cinnamon, Teeny Tiny Spices, salt, and toss until well coated.
Spoon the squash mixture onto a baking sheet that is just big enough to fit all of the squash mixture in a single layer.
Pour the broth evenly over the squash. Roast for about 30 minutes or until squash is cooked through.
Remove from oven and let sit for 10 to 15 minutes before serving. Just before serving, sprinkle on the reserved ¼ tsp nigella seeds.