Roasted Butternut Squash with Savory Granola

1

To make the granola, preheat the oven to 300°F.
2

In a medium bowl toss together the oats, pumpkin seeds, sunflower seeds, fennel seeds, cinnamon, ginger and salt.
3

In a small bowl whisk together the oil, honey and egg white.
4

Pour the oil mixture over the oat mixture and toss to coat evenly.
5

Spread onto a small baking sheet and bake until it is nicely browned and nearly crisped, about 20 minutes, stirring once or twice as it cooks to ensure even browning.
6

Stir in the thyme and cook for 3 minutes more.
7

Remove from the oven and allow to cool on the baking sheet.
8

Granola will crisp further as it cools.
9

Granola will keep for up to 3 days in an airtight container in the refrigerator.
10

To make the squash, preheat the oven to 350°F.
11

Halve the squash lengthwise, scoop out the seeds, then rub the cut sides with the oil.
12

Place face down into a baking dish and cook until the squash has softened, about 1 hour.
13

Allow to cool until it is easy to handle, then scoop out the flesh and place it into a medium saucepan over a medium-low heat with the orange juice, butter, honey and salt.
14

Mash with a potato masher until well mashed and the ingredients are incorporated.
15

Serve the squash topped with the granola.

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