Ease of Preparation: Easy
Preparation Time: 20 min
Cook Time: 25 min
Servings: 4
Recipe By: Michal Haines
From: The Spice Kitchen
Used with permission of Interlink Publishing
Other Mediterranean
Other Mediterranean
Spiced Squash
This is a fast mid-week number that you can throw in the oven and leave to do its own thing. Serve with toasted pita bread, yogurt with mint leaves, chunks of cucumber, and a hearty grain, such as barley or red rice, for extra texture.
Ingredients
2 pounds butternut or kabocha squash, peeled and cut into bite-sized pieces
10 shallots, peeled and halved if they are larger than 3/4 inch
4 tablespoons grapeseed oil
3/4 inch piece ginger root, peeled and julienned
4 teaspoons cumin seeds
4 tablespoons coriander seeds
2 mild red chilies, such as Anaheim, seeded and finely sliced
1 tablespoon sugar
10 shallots, peeled and halved if they are larger than 3/4 inch
4 tablespoons grapeseed oil
3/4 inch piece ginger root, peeled and julienned
4 teaspoons cumin seeds
4 tablespoons coriander seeds
2 mild red chilies, such as Anaheim, seeded and finely sliced
1 tablespoon sugar
Directions
Preheat the oven to 375°F/190°C.
Combine all the ingredients in a roasting dish and mix so that the vegetables are coated with the oil and seeds. Bake for 25 minutes.
Serve immediately.
Combine all the ingredients in a roasting dish and mix so that the vegetables are coated with the oil and seeds. Bake for 25 minutes.
Serve immediately.
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