PREPARE:
Wash well under cool water. Cut in half between the neck and the bulb, then cut bulb in half and scoop out the seeds (save them). Peel skin off with a vegetable peeler, then cut into cubes.
WAYS TO EAT:
- Drizzle seeds with olive oil and sea salt, then roast in the oven at 250 for 30-40 minutes.
- Cut into fries and roast at 350 for 30 minutes, sprinkled with cinnamon and cardamom.
- Steam cubes and top with olive oil, tamari sauce, and roasted acorn seeds.
- Add cubes to soups, stews, and winter stir fry.
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Use the neck:
- Cut into thin strips and use as lasagna noodles.
- Cut into thin circles and bake chips with a drizzle of olive oil and sea salt. Bake at 350 for 20-30 minutes.
ADD SOME FUN!
Serve roasted butternut squash bulb bowls sprinkled with roasted seeds!