Roasted Butternut Squash with Cilantro Cream - PCOS-Friendly Recipe

Servings: 12

Lunch

This Roasted Butternut Squash with Cilantro Cream is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

Recipe By: Marcia Kiesel

Ingredients

1/2 c. unsalted pumpkin seeds
8 lb. butternut squash
1/4 c. plus 2 tablespoons vegetable oil
Salt and freshly ground pepper
6 large garlic cloves
2 large red onions
4 large scallions
1 1/2 tsp. ground cumin
1/2 tsp. hot paprika
1/4 tsp. cinnamon
3/4 c. drained canned whole tomatoes
1/2 c. sour cream
1/4 c. milk
1/4 c. finely chopped cilantro
2 tsp. fresh lime juice

Instructions

Preheat the oven to 425 °F. Spread the pumpkin seeds in a pie plate and toast in the oven for 3 to 4 minutes, or until lightly browned. Transfer to a plate and let cool. Leave the oven on.
Spread the squash on 3 large rimmed baking sheets. Drizzle 1 tablespoon of olive oil over the squash on each sheet, season with salt and pepper, toss to coat and bake the squash for 40 minutes, or until just tender and lightly browned; rotate the baking sheets for even browning.
Meanwhile, in a large skillet, heat the remaining 3 tablespoons of olive oil. Add the garlic and onions and cook over moderately high heat until sizzling, about 3 minutes. Season with salt and pepper, reduce the heat to moderate and cook, stirring occasionally, until the onions are very soft, about 15 minutes. Add the scallions and cook, stirring occasionally, until browned, about 12 minutes. Add the cumin, paprika and cinnamon and cook, stirring, until fragrant, about 4 minutes. Add the tomatoes and their juices and simmer for 1 minute. Season with salt. Spoon the sauce over the squash and toss gently.
In a small bowl, blend the sour cream with the milk, cilantro and lime juice and season with salt and pepper. Drizzle the cilantro cream over the roasted squash, sprinkle with the pumpkin seeds and serve.
Make Ahead: The squash and cilantro cream can be refrigerated separately overnight. The toasted pumpkin seeds can be stored in an airtight container. Bring the squash to room temperature and transfer to 2 oiled baking dishes. Reheat in a 350 °F oven.

PCOS-Friendly Foods in This Recipe

This recipe contains the following foods that may benefit PCOS management: Cinnamon.

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Frequently Asked Questions

Is Roasted Butternut Squash with Cilantro Cream good for PCOS?

Yes, this Roasted Butternut Squash with Cilantro Cream recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Can I eat this for Lunch with PCOS?

Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

How do I fit this recipe into a PCOS meal plan?

This recipe can be part of a structured PCOS meal plan. It makes 12 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.

Comments

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