If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
Put Summer in a Jar
How to freestyle berry jam
Freestyle berry jam.
A toast to toast.
We're obsessed: wooden everything.
The new Food52 office.
Octopi my heart.