Let's Eat: Roasted butternut squash from Lucille's

HOUSTON, Texas (KTRK) -- Everybody needs some squash in their life! Roasted butternut squash from Lucille's in Houston makes a succulent side dish.

  • 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.

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