Butternut Squash With Pumpkin Seeds

Equipment needed: A jellyroll pan, a large skillet.

1 butternut squash

2 tablespoons olive oil

4 tablespoons chopped fresh garlic chives, or regular chives with 1 clove crushed garlic

3 tablespoons coarsely chopped fresh marjoram

2 tablespoons toasted pumpkin seeds

1/2 teaspoon salt

1/4 teaspoon white pepper

Directions:

Heat oven to 375°.  Cut squash in half, remove seeds and place on jellyroll pan, cut side up. Bake until tender, about 30 minutes. Remove from oven and cool to touch. Scoop out squash and cut into 1½-inch cubes.

Heat olive oil in a large skillet. Add squash and garlic chives. When chives begin to wilt, add marjoram, pumpkin seeds, salt, and white pepper. Stir until squash is coated well and warmed through. Serve immediately.

From Herbal Cookery, From the Kitchens and Gardens of the St Louis Herb Society © St Louis Herb Society 2009. p. 106