I think one of things I love most about butternut squash is that it has a natural underlying sweetness to it. And we all know I’m a hopeless sweet-tooth :) In fact, almost every time I’ve bought a butternut squash in the last year, I’ve twisted the recipe to be more of a dessert than anything else. Well, this time I decided to try making a more savory dish that would compliment that natural sweetness.
Ever since I visited India, the spices that they commonly use there have been a big part of my life. I just can’t believe that I lived so long without such abundant flavor! I think one of the things I love the most is that when I cook with these spices, I feel like dishes need a lot less salt. And sodium is something I’ve been trying to cut back on (I love salty almost as much as I love sweet…)
As you may know from experience, butternut squash doesn’t exactly ‘roast’ too well, as it’s texture becomes more soft and pliable at it cooks. So when I say roast, I mostly mean baked. But I was able to brown some of the edges which also added to the flavor.
Roasted Butternut Squash with a Spicy Flare
1 1/2 lbs cubed butternut squash (I bought a bag of frozen pre-cubed squash – see below)
2 tbsp oil
1/4 tsp lemon juice
2 tbsp maple syrup
2 tsp cumin seeds
1/2 tsp coriander powder
1/4 tsp turmeric powder
pinch chili powder
pinch coriander powder
1/2 tsp sea salt
Preheat the over to 450 degrees F.
There are two ways you can do this. You can cut the squash in half, take out the seeds, peel the squash, and cube it (this sounds like a daunting task, no?) or you can buy a 1.5 lb bag of frozen pre-cubed butternut squash. Ever since watching Jamie Oliver’s Food Revolution, I’ve been very much a believer in buying frozen produce when it’s not locally in season. And in this case, it saved me loads of time!
In a medium mixing bowl, combine the oil, lemon juice, maple syrup, salt, and spices. Mix well. Add in the butternut cubes and combine well.
Cover a cookie sheet pan with aluminum foil. Spread the squash cubes across the pan; try to distribute as evenly as possible. Bake at 450 for 15 minutes then do your best to turn over all the cubes. Bake for an additional 20 minutes.
I found this dish to be so flavorful that it really stands well next grains that do best with other things (like rice or quinoa). Just be sure to check your pearly whites when you’re done. We wouldn’t want any embarrassing cumin-seeds-stuck-in-teeth moments ;)
This post is linked to Seasonal Sunday, Sugar Free Sunday, My Meatless Monday, Mouthwatering Monday, Just another Meatless Monday, Midnight Madness Meatless Monday, Tuesday Night Supper Club, Tuesday at the Table, Slightly Indulgent Tuesday, Tasty Tuesday, Made from Scratch Tuesday, Real Food Wednesday, Full Plate Thursday.