Spiced Winter Squash
Any winter squash, such as acorn or kabocha, would work well in this recipe. Serve this aromatic side dish with roasted chicken and couscous with pine nuts and currants.
- 1 1-1/2-pound butternut squash, peeled, halved lengthwise, seeded,
halved crosswise, then cut lengthwise into 3/4-inch-wide wedges
- 1 fennel bulb, trimmed, cut lengthwise into 1-inch-wide wedges
- 1 large onion, root end left intact,
then cut lengthwise into 1/2-inch-wide wedges
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon chili powder
- 1/2 teaspoon turmeric
Position rack in bottom third of oven and preheat to 450°F. Combine squash, fennel, and onion on heavy large rimmed baking sheet. Drizzle with oil and toss to coat. Mix all spices in small bowl to blend. Sprinkle spice mixture over vegetables and toss to coat. Sprinkle with salt and generous amount of pepper. Roast until vegetables are tender and browned, turning once, about 45 minutes. Transfer to shallow dish.
The Bon Appétit Fast Easy Fresh Cookbook
- 1100 Quick Dishes For Every Night Cooking
- by Barbara Fairchild
- Wiley 2008
- Hardcover; $34.95; 768 pages
- ISBN-10: 0470226307
- ISBN-13: 978-0-470-22630-8
- Recipe reprinted by permission.
This page created March 2009