- 1 large butternut squash (peeled and cut large cubes)
- 1/4 cup wildflower honey
- 1 cup roasted pumpkin seeds
- 1/4 cup plain yogurt
- Sriracha sauce
- Pesto sauce
Toss squash in olive oil and lightly season with kosher salt. Place on a sheet pan and place inside a 400-degree oven for 20 minutes or until tender.
When done, heat a sauté pan with olive oil and add squash. Cook on high heat for two minutes and glacé with a teaspoon of honey.
Transfer to serving dish and use a squirt bottle to top with yogurt and pesto. Place a few dots of Sriracha on top of the dish for a little kick of spice, and top with the roasted pumpkin seeds.
Report a typo to the ABC13 staff