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
Continue After Advertisement
Ingredients
-
1
2 lb butternut squash, cut into 1 inch cubes
-
1
medium red onion, roughly chopped
-
3 tablespoons
olive oil
-
1/2 teaspoon
tumeric
-
1/4 teaspoon
cumin
-
1/4 teaspoon
ground coriander
-
1/4 teaspoon
ground ginger
-
1/8 teaspoon
cinnamon
-
2 dashes
cayenne pepper
-
freshly ground black pepper
-
1/4 cup
crumbled feta
Directions
-
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.
-
In a small bowl, combine spices. Pour over vegetables in baking dish, along with a couple grinds of pepper, and toss until well combined.
-
Bake for ~30 minutes or until squash is tender. Stir every 15 minutes or so to make sure squash isn't sticking to dish.
-
Remove from onion and let cool slightly. Toss with feta and serve.
See what other Food52ers are saying.