Author Notes: OK, study break before my cardiovascular exam tomorrow (the joys of med school!). This is one of those simple autumn dishes that can easily be made on a week night. Mixing your own curry powder gives it a little more zing --I wish I had had the whole spices to make it truly from scratch! - student epicure
- 1 2 lb butternut squash, cut into 1 inch cubes
- 1 medium red onion, roughly chopped
- 3 tablespoons olive oil
- 1/2 teaspoon tumeric
- 1/4 teaspoon cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground ginger
- 1/8 teaspoon cinnamon
- 2 dashes cayenne pepper
- freshly ground black pepper
- 1/4 cup crumbled feta
- Preheat oven to 425. In a very large baking dish, combine squash, onion and red onion. You wan to be able to spread the vegetables out in a single layer.
- In a small bowl, combine spices. Pour over vegetables in baking dish, along with a couple grinds of pepper, and toss until well combined.
- Bake for ~30 minutes or until squash is tender. Stir every 15 minutes or so to make sure squash isn't sticking to dish.
- Remove from onion and let cool slightly. Toss with feta and serve.
- This recipe was entered in the contest for Your Best Butternut Squash