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Roasted Butternut Squash Tapenade

Roasted Butternut Squash Tapenade


  • Butternut squash
  • Olive oil
  • Garlic clove
  • Roasted cashews
  • Cubed Parmesan
  • Red chile
  • White vinegar


  1. Drizzle 1 cup peeled and cubed butternut squash with olive oil and roast in a 350 degrees oven for 20 to 30 minutes, or until just tender. In a food processor, combine with 1 minced garlic clove, 2/3 cup olive oil, 1/2 cup roasted cashews, 1/4 cup cubed Parmesan, 1 deseeded long red chile, and 1 tablespoon white vinegar; pulse until mostly smooth.


  • Recipe by Janine Booth, chef and co-owner of Root & Bone in New York City


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