Tuesday, 20 November 2007

Spicy Roast Butternut Squash

This is one of the simplest things to do with butternut squash, and one of the best too. Never met anyone who didn't love it.

I often hear people complain that squash are hard to cut up, so I thought I would try to show the general technique. You need a large, sharp knife - this is not a job for a paring knife, nor a dull one. Cut your squash in half vertically, and remove the seeds with a spoon. Then cut the squash in half horizontally along the line where it starts to widens out. Cut off the skin from the end and the steeply curved side next to the end, then stand it up on the flat edge and start cutting off the skin in strips downward. Repeat with the second piece.

2 to 4 servings
1 hour - 15 minutes prep time

Spicy Roast Butternut Squash

Spicy Roast Butternut Squash1/2 of a large butternut squash (600 to 800 grams; 1 1/2 to 2 pounds)
1 tablespoon cumin seeds
1 tablespoons coriander seeds
1 dried little red chile
OR 1/2 to 1 teaspoon dried crushed red chile flakes
1 teaspoon sea salt
2 or 3 tablespoons extra-virgin olive oil

Preheat the oven to 350°F.

Peel the squash as described above. Cut each half in half again lengthwise, then crosswise in slices a little less than a centimetre wide.

Grind the spices - and these are 2 spices I really recommend that you grind yourself, because they lose their flavours so quickly - and mix them with the salt.

Toss the squash with the oil in a large, shallow roasting dish. Sprinkle 2/3 of the seasonings over the squash, and toss again. Sprinkle the remaining seasonings evenly over the squash. Roast for 45 minutes, until tender and slightly browned.


Peter M said...

Ferdzy, I concur. It's a simply made side and oh so delicious!

Unknown said...

Those spices sound like they would go well with the sweetness of roast butternut squash.

Valerie Harrison (bellini) said...

Love the flavour combinations Ferdzy. I have a butternut squash sitting on the counter. Half of it will show up as risotto, and half wil be spiced for another day!

Patricia Scarpin said...

What a delicious way of having butternut squash!