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
Ingredients
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1 1/2 pounds
butternut squash
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1 1/2 tablespoons
good olive oil
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3/4 teaspoon
ground cinnamon
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1 teaspoon
ground coriander
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1/2 teaspoon
ground nutmeg
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1/2 teaspoon
freshly ground black pepper
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1/4 teaspoon
ground cayenne
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1/2 teaspoon
salt
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1/2 teaspoon
chili powder
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1 tablespoon
chopped fresh thyme
Directions
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Preheat oven to 450 degrees. Place oven rack in upper third of oven.
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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.
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Drizzle oil over squash and use fingers to coat all surfaces.
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Mix all the spices in a little bowl and sprinkle over squash. Use a flat spatula to toss pieces and spread the spices.
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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.
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If available, sprinkle with chopped fresh thyme when it comes out of the oven. Serve immediately or at room temp.
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