Sesame Scallion Butternut Squash Recipes

CHILI-SESAME BUTTERNUT SQUASH

Steps:

• Preheat the oven to 400 degrees F and line 2 baking sheets with foil. Whisk the melted butter, orange juice, sugar and vinegar in a large bowl. Add the squash, chiles, garlic, thyme, 1 teaspoon salt and a few grinds of pepper; toss to coat.
• Divide the squash mixture and liquid between the prepared baking sheets, spreading the squash in a single layer. Sprinkle with the sesame seeds. Roast, flipping the squash halfway through, until the squash is tender and caramelized in spots and the sesame seeds are lightly toasted, about 40 minutes. (The squash can be made up to 4 hours ahead. Serve at room temperature.)

SESAME ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400°F. In a bowl, toss Mann's Butternut Squash Cubes with maple syrup, soy sauce, half the sesame oil, garlic, ginger, salt, and cayenne pepper. Transfer to a sheet pan and spread in a single layer. Bake, turning occasionally, for 40 to 45 minutes or until tender and golden brown. Drizzle with remaining sesame oil. Garnish with green onion, and sesame seeds. Nutrition Facts Serving Size: 160g | Servings: 4 Amount Per Serving Calories 110 Calories from Fat 20 l Total Fat 0g (sat fat 0g trans 0g) l Cholesterol 0mg l Sodium 400mg l Total Carbohydrate 24g l Dietary Fiber 4g l Sugars 8g l Protein 2g l Vitamin A 320% l Vitamin C 50% l Calcium 8% l Iron 8%

SESAME-SCALLION BUTTERNUT SQUASH

Steps:

• Halve and seed 1 small butternut squash; slice ½ inch thick. Toss with olive oil on a rimmed baking sheet; season with salt. Broil, flipping halfway through, until lightly charred, about 16 minutes. Top with plain Greek yogurt, toasted sesame seeds, golden raisins and chopped cilantro and scallions. Drizzle with olive oil and lime juice.

BROILED SALMON WITH SCALLIONS AND SESAME

Steps:

• Whisk garlic, lime juice, soy sauce, honey, 1 Tbsp. oil, and 1/2 tsp. sesame seeds in a small bowl. Season salmon fillets with salt and place in a resealable plastic bag; add half of marinade. Seal bag, pressing out air, and let salmon sit 30 minutes. Reserve remaining marinade.
• Preheat broiler. Toss scallions with remaining 2 tsp. oil on sizzle platter; broil until lightly charred, about 3 minutes. Remove salmon from marinade and set on top of scallions. Spoon some reserved marinade over and broil until salmon is charred around edges, about 6 minutes (watch closely to keep from burning). Spoon more marinade over; top with chile. Broil until salmon is charred and medium-rare at thickest part, about 2 minutes. Sprinkle with more sesame seeds.