Friday, 10 October 2014

Chai-Spiced Roast Squash

Well, here comes the squash. It was bound to happen sooner or later.  Spiced squash is a staple around here; it is so easy to prepare and yields such good results. This version is inspired by the flavours of chai. 

3 to 4 servings
1 hour to 1 hour 10 minutes - 10 minutes prep time

Chai-Spiced Roast Squash

1/2 of a large butternut squash (600 to 800 grams; 1 1/2 to 2 pounds)
1/2 teaspoon allspice berries
3 to 4 pods of green cardamom
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
2 to 3 tablespoons mild vegetable oil

Preheat the oven to 350°F. Cut the squash, remove the seeds, and peel it. Cut it into large bite-sized chunks. Place them in a shallow baking tray, where they are mostly only one piece deep.

Toast the allspice lightly in a dry skillet if you like. Crush the cardamom to remove the green, papery hull, then grind the seeds with the allspice. Mix them with the ginger, cinnamon, cloves, salt, and pepper.

Toss the squash pieces with the oil, then again with the spice mixture. Make sure they are evenly coated and spread out in the pan. Bake for 45 minutes to an hour, stirring once in the middle of cooking, until browned and tender.

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