Sumac Roasted Butternut Squash

I swear, I’m the most boring person on earth these days–my whole life revolves around this house. But, today, the house & food lined up in a rather unfortunate way: our fridge broke. Thankfully, not the fridge in the interim apartment, but the fridge/freezer in the house (which, the freezer at least, was packed to the brim with frozen pumpkin and goat cheese I made myself and things like that). But, also thankfully, with the spoiled items rooted out, everything fit in our apartment freezer. Disaster averted! And now many frozen pierogies to eat through. (smile Pierrot

This week also appears to be revealing itself as cook from other blogs week–something I’d hoped to do more of this month. A few weeks ago Monica of Smarter Fitter blogged about Wine Jelly–who knew that existed?!–and mentioned a salad composed of greens, cheese, pomegranate seeds, and butternut squash roasted with sumac. Roasted butternut squash with sumac–genius! In many ways I feel like Monica are sisters separated by birth and continent and years. We always seem to have the same ingredients on hand and she always seems to post a simple, satisfying, whole-foods-based recipe that tugs at my heart/mouth strings. Not to mention, her “neighborhood” near Bath, England, seems amazing. Apples & cider presses & bucolic countryside–sounds like heaven!

Anyway, so the butternut-sumac thing. I happened to have on hand a butternut squash from market and I happened to have a bag of sumac that I’d bought at Penzey’s earlier in the year and I happened to want to do something with the sumac and I happened to want to roast the butternut squash and, well, you can see where this is going. Obviously. So I roasted the squash with the sumac. And I also roasted some fresh from the farm green beans, and then I cooked some quinoa, threw in some chickpeas for good measure, and drizzled it with a bit of tahini sauce. Can we say perfection? I don’t know what to say about the sumac, I think I need to play with it more, but it added a bit of Mideastern flair, as well as some great autumny color. Plus, I felt like a million bucks when I ate it–I love how healthy, fresh, farm-grown, simple vegetables warm the soul, seriously what I need to focus on more. Food, it’s so darn good. Even as a blogger I sometimes forget. Funny how that works!

 Sumac Roasted Butternut Squash

Inspired by Monica of Smarter Fitter

1 butternut squash
1-2 tbsp olive oil
1 tbsp sumac
salt & pepper

Pre-heat the oven to 400 degrees F.

With a sharp vegetable peeler (I find the “Y” peelers work great for winter squash), peel the butternut squash.

Chop off the ends of the squash (just 1/8″ or so) and then cut the squash in half length-wise. With a spoon, scoop out the stringy parts and the seeds.

Chop the squash into even squares and place the squash squres in a baking dish, drizzle with olive oil. I use my hands, but a pastry brush would work too, and coat the squash in the olive oil. Sprinkle evenly with the sumac. Sprinkle with a pinch or two of fresh cracked pepper and salt, toss with your hands to combine.

Bake for 25-30 minutes, until soft when poked with a knife (but not mushy).

Remove from oven, let cool for 10-15 minutes, use in a salad or as a side dish or however you like.

Posts of MoFos Past
2009: Apple Butter

5 Responses to “Sumac Roasted Butternut Squash”
  1. I’ve always wondered what Sumac tastes like. Some day I’ll try this recipe….

  2. Allyson says:

    Jes, I love everything about this. I think that butternut squash I have kickin’ around on my counter will pair perfectly with my newly acquired tin of sumac! The color of the combo is outstanding. :)

    plus, my husband is bored of my squashy dinner obsession as of late… perhaps this will shake things up for him a bit?


  3. Becky says:

    This sounds so simple and tasty! It’s definitely on my list.

  4. FoodFeud says:

    This sounds awesome! I bought sumac a while back and am stumped as to how to use it, but this will totally work! Tahini dressing sounds great on this too.

  5. Mekkie says:


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