Butternut Squash with Pumpkin Seeds, Cilantro and Pickled Jalapeños

Employing our oven-fried vegetable technique, we roast cubes of nutty-sweet squash tossed in a mixture of cornstarch and oil, plus a few seasonings. The starchy coating creates a crisp, well-browned crust while the interiors become silky and tender. While the squash cooks, we whip up a bright and herbaceous sauce starring fresh cilantro and pickled jalapeños. This is delicious paired with roast turkey, chicken or fish.