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

Ingredients:

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 ginger
pinch chili powder
pinch coriander powder
1/2 tsp sea salt

Instructions:

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.

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8 Responses to Roasted Butternut Squash with a Spicy Flare

  1. So true regarding frozen produce when it is not in season. I enjoy it as well. This recipe looks incredibly satisfying too.

    Lately I have been turning butternut squash into purees, or stirring said puree into chia seeds and almond milk with some stevia and cinnamon for a sweet effect.

  2. That looks and sounds fantastic, Aubree! I had no idea that you could buy butternut squash frozen and ready to go like that. I know my super basic grocery store won’t carry it, but I’ll look in the upscale grocery next time. I confess I’m not a fan of peeling squash as much as I love it in dishes. Thanks for the recipe, dear!

    xo,
    Shirley

  3. Spices are just so liberating, adding new zest to old favorites, yummm….

  4. Nice spice combination, it looks divine! Miriam@Meatless Meals For Meat Eaters

  5. Shu Han says:

    I think spices just add the kick to all food, esp roasted sweet veggies!

    http://mummyicancook.blogspot.com/2011/02/curried-roast-chicken-leg-with-spiced.html

  6. christy says:

    i also love that spices in india serve purpose more than flavor…it is so amazing! i love your recipe..it looks delectable. thank you for sharing with tuesday night supper club.

  7. Miz Helen says:

    Hi Aubree Cherie,
    We grow Butternut Squash in our garden every year, we just planted some the other day. I can’t wait to try this recipe with some fresh Butternut from the garden. The blend of spice will be wonderful.Thank you so much for sharing with Full Plate Thursday and hope to see you next week!

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