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!
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.