Spicy Melting Butternut Squash

By mimiwv • October 28, 2010 • 0 Comments

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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 pound butternut squash
1 1/2 tablespoon good olive oil
3/4 teaspoons 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.