Re: Winter Squash
Spiced Butternut Squash
4 pounds butternut squash, peeled, seeded, cut into 1-inch cubes
1/3 cup canola or vegetable oil
2 tablespoons Latin Spice Mix (see recipe below)
1/4 teaspoon cayenne pepper
Latin Spice Mix
1/4 cup cumin seeds
3 tablespoons whole black peppercorns
1 tablespoon coriander seeds
2 tablespoons sugar
1 1/2 teaspoons sea salt
Combine cumin, peppercorns and coriander in heavy medium skillet. Stir over medium heat until fragrant and toasted, about 8 minutes. Cool slightly. Finely grind toasted spices in blender. Transfer to small bowl. Mix in sugar and salt.
Makes about 1/2 cup.
Preheat oven to 400°F. Toss all ingredients in large bowl to coat. Arrange squash on large rimmed baking sheet. Bake until squash is tender and beginning to brown, stirring occasionally, about 45 minutes. Transfer squash to bowl.
Makes 6 servings.
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