Prep 10 mins
Cook 35 mins
Butternut squash is a delicious nutty tasting vegetable. Roasting brings out it natural sweetness, which is nicely balanced with the spices. This dish is great with grilled fish or meat, or wonderful on its own with a spoonful of yogurt.
- 1 (850 g) butternut squash
- 2 tablespoons olive oil
- 1 teaspoon cumin seed
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon ground coriander
- 1⁄2 teaspoon sea salt
- Preheat the oven to 200 degrees centigrade.
- Peel the butternut squash, then halve it lengthways and scoop out and discard the seeds.
- Cube the flesh.
- Put the olive oil in a roasting tin and place in the oven.
- Place the cumin, chili, coriander and salt in a pestle and mortar and crush together lightly.
- Throw the spices into the hot oil, then add the butternut squash, tossing to coat the pieces in the spiced oil.
- Roast for 30-35 minutes, turning from time to time until tender and golden brown.
Good, but little too spicy for my family's taste. I would cut the red pepper in half.
This is a delicious treatment of a butternut squash. Well worth all the hassle it takes to peel those rascals! I overcooked the squash a bit (totally my fault; not the recipe's) but it was still a delicious dish. The sweetness of the squash juxtaposed with the savory spices was a perfect counterpoint.
I will certainly make this recipe again and again.
YUM! Spicy hot! Great combination with the sweet of the squash. It was hotter than I expected, so I made couscous to go on the side. They went very nicely together. I will most certainly make this again!