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
Ingredients
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1
2 lb butternut squash, cut into 1 inch cubes
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1
medium red onion, roughly chopped
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3 tablespoons
olive oil
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1/2 teaspoon
tumeric
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1/4 teaspoon
cumin
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1/4 teaspoon
ground coriander
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1/4 teaspoon
ground ginger
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1/8 teaspoon
cinnamon
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2 dashes
cayenne pepper
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freshly ground black pepper
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1/4 cup
crumbled feta
Directions
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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.
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In a small bowl, combine spices. Pour over vegetables in baking dish, along with a couple grinds of pepper, and toss until well combined.
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Bake for ~30 minutes or until squash is tender. Stir every 15 minutes or so to make sure squash isn't sticking to dish.
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Remove from onion and let cool slightly. Toss with feta and serve.
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