Butternut Squash

This is a fantastic and easy recipe for a flavorful fall side dish.  Dan found this recipe awhile ago in the Naked Chef cookbook and was looking forward to a chance to try it!

Spicy Squash
This dish is delicious and doesn’t lose any flavor/texture when it is reheated for leftovers.  The spices stayed on the squash very well on the second heating as well.  I have a feeling that Dan will be making these again soon!

1 butternut squash
2 t coriander seeds
2 t dried oregano
1/2 t fennel seeds
2 small dried red chilies
1 t salt
1 t pepper
1 clove of garlic
1 T olive oil

1. Preheat the oven to 400. 

2. All you have to do is cut the squash open and scoop out the seeds. Keep cutting the squash in half lengthwise until you get slices about 1 inch thick.

3. Mix all the spices into a mortar and pestle and pound them to make a fine powder.  Lightly cover the squash with the olive oil and toss the squash with the spices.

4. Line squash on the baking tray skin side down and bake for about 30 minutes.



Mary - A Merry Life said...

OMG this looks delicious. I'm a fan of butternut squash. It's my fav of the squashes, actually. And I LOVE your pics! Soooo good!

Syl said...

always wanted to try butternut squash...now i have a reason too... Just recently tried spagetti squash and love it!

arielcircleofnine said...

I eat an enormous amount of squash, and this recipe looks delicious! gonna have to try it!

wildfluffysheep said...

Never tried it...

but oh my it looks delicious!

Lorie said...

Your post inspired me to try something new. I sprinkled mine with chinese five spice and sprayed with Pam then baked. It was the best flavor ever! I loved it and I didn't have to add butter or brown sugar. My BF was eating it like you eat melon! Thanks for the idea!! :)