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Author Notes: A similar dish was served to me by friends from North Carolina several years ago. They used caribbean spices and butter. I love this made with many fats-- from goose fat to olive oil, and any interesting spice mix. Leftovers are great added to a green salad. —mimiwv
Serves 6 as a side dish
- 1 1/2 pounds butternut squash
- 1 1/2 tablespoons good olive oil
- 3/4 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cayenne
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1 tablespoon chopped fresh thyme
- Preheat oven to 450 degrees. Place oven rack in upper third of oven.
- Peel the squash and cut the long way to remove seeds and fibers. Lay flat sides on counter and slice into 1/4" thick half-rounds. Cut these into 2 or 3 pieces. Place on baking sheet.
- Drizzle oil over squash and use fingers to coat all surfaces.
- Mix all the spices in a little bowl and sprinkle over squash. Use a flat spatula to toss pieces and spread the spices.
- Place in oven and set timer for 15 minutes. Toss with spatula. Return to oven for 10 minutes and toss again. Repeat until squash is soft and succulent for a total cooking time of about 30-45 minutes. There should be some brown, carmelized surfaces. Taste for salt.
- If available, sprinkle with chopped fresh thyme when it comes out of the oven. Serve immediately or at room temp.
- This recipe was entered in the contest for Your Best Butternut Squash
Well, This is Appeeling
Tomato skins, meet salt
Tomato skins, meet salt.
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Put cake on a pedestal.