Roasted Rosemary Pumpkin with Black Rice & Cashew Nuts

Hearty and heart-healthy, this roasted butternut squash dish makes a warming main course for a weekday family dinner. Beautiful and simple plate for a Monday night.

Rosemary Pumkin 1

Serves: 4


  • 1 medium butternut squash 
  • 2 Tbsp. olive oil
  • salt and freshly ground pepper
  • 2 Tbs. unsalted butter
  • fresh rosemary for roasting and for butter
  • 1 cup cooked black rice (barley or your favorite grain))
  • 1/2 cup roasted cashew nuts


Preheat an oven to 425°F.

Using a vegetable peeler, peel the squash. Using a large, sharp knife, cut the squash crosswise. Scrape out and discard the seeds and fibers. Cut all of the squash into 1-inch chunks. Spread the pieces on a rimmed baking sheet. Drizzle with the oil and toss with your hands to coat. Add fresh rosemary. Season with salt and pepper.

Roast for 15 minutes. Stir the squash and continue roasting until tender and browned, 10 to 15 minutes more. Remove from the oven.

In a bowl mix together roasted butternut squash and cooked black rice.

In a small frying pan, melt the butter over medium heat until the foam subsides. Add the fresh rosemary and cook just until the butter turns a light hazelnut brown and the rosemary is crisp, about 30 seconds. Immediately pour the brown butter and rosemary over the squash and rice and toss to coat. Taste and adjust the seasonings with salt and pepper. Transfer to a warmed serving bowl and serve with roasted cashew nuts.

Rosemary 1


Rosa's Yummy Yums said...
March 31, 2014 at 10:01 AM  

A delicious combination and wonderful pictures!



March 31, 2014 at 10:18 AM  

Rosemary is one of my favorite herbs! What a wonderful combination of ingredients, Yelena. Another must-try recipe.



theroadtoserendipity said...
March 31, 2014 at 12:50 PM  

This looks both beautiful and delicious at the same time. Everything that food should be and your gorgeous images enhance this wonderful recipe all of the way. Even I can eat this :) I love the suggested use of barley as I adore using barley as a grain instead of rice (which I am not entirely sure we can get (black anyway) here...) Cheers for another spectacular share Yelena :)

Shibi Thomas said...
March 31, 2014 at 12:51 PM  

Rosemary in brown butter sounds so inviting!!! I am sure the dish must have tasted delicious.

La Table De Nana said...
March 31, 2014 at 5:34 PM  

I was sidetracked by the bottle and top:) and wood mold..
This looks deicious!

Te de Ternura said...
April 1, 2014 at 1:44 AM  

Una receta bien sana y además el romero usado en pequeñas cantidades le da buen sabor a cualquier plato
Me gusta mucho y ahora mismo tengo encima de mi mesa un ramo lleno de florecillas porque es ahora su época de floración.

Medeja said...
April 1, 2014 at 5:07 AM  

I actually think that cashews are very nice addition in this dish :) I would pick them first..and then would have the rest :D

Angie Schneider said...
April 1, 2014 at 6:08 AM  

Lovely flavours! I miss pumpkins.

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