Spice Roasted Butternut Squash
"Easy holiday veggie..."
photo by gailanng
- Ready In:
- 1hr
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 1 butternut squash, peeled seeded and cut into 1-inch dice
- 2 tablespoons extra virgin olive oil
- 1 1⁄2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1⁄4 teaspoon cayenne pepper
- sea salt
- fresh ground pepper
directions
- Preheat the oven to 425°.
- In a large bowl, toss the squash with the olive oil, cumin, coriander and cayenne and season with salt and pepper.
- Spread the squash on a baking sheet in a single layer and roast in the oven for about 40 minutes, until tender and lightly browned, tossing once halfway through. Transfer to a bowl and serve.
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Reviews
-
Last night I couldn't stop thinking about how delicious this was and with possible variations. It appears my brain seems to always become rather chatty when I lay down to sleep. It nags me for other reasons, too. For example, to remember to do chores, tells me things I shouldn't have done and just wanting to chat in general. I have even hollered at it to shut up and sleep with me. Oh welllll... -
Loved this! Have enjoyed roasted squash with cumin before but the addition of cayenne pepper is truly delightful. I made as written doubling the spices and oil as my butternut squash was so big I thought it was trying out for the Guinness world book of records. This is going in my best of book and will be enjoyed often, thanks so much for the post.
RECIPE SUBMITTED BY
<p>I am university student and quasi-housewife to my workaholic significant other, who is a phenomenal cook and serious foodie as well. We enjoy undertaking complicated cooking projects to help wind down after a long day...most days we don't get to eat until close to midnight, thanks to his work schedule, our gym time, and our cooking projects. </p>
<p>Our current food interests have been on curries, steak, shellfish, and healthy desserts. The ethnic theme has mostly been Indian and Creole. We like incorporating a lot of spice and experimenting with rare or exotic ingredients.</p>
<p>But we enjoy our wine (we keep a journal) and time together as we cook. When time allows, we will enjoy a nice after-dinner drink (tailored to our dessert choice of course), usually a spicy sipping rum like Zaya or Zacapa or a glass of cognac or tawny port. So we enjoy experimenting with desserts to suit or incorporate various spirits or dessert wines. And trying to find some healthy options so we can enjoy our wine or *****tail with a little less guilt! </p>
<p>But we do love to indulge! And love entertaining family and friends to sample new creations or enjoy some our famous concontions. </p>
<p>Currently, I am experimenting with creating a recipe list that incorporates the philosophy of the best facets of different diet plans while maximizing the benefits of combining the nutritional content of the foods with the health benefits of various spices in order to create nutritionally balanced meals. Just for fun and some interested friends. I'll create a recipe list when I have made more progress.</p>
