Spicy Butternut Squash is mixed with a variety of spices. Kale and red onion really set this off.
Our local gourmet grocery store always has someone standing near the front door trying to get you to taste something. Last time, they were serving roasted butternut squash with kale and red onion.
The required ingredients included their brand of Tuscan spice mix, pumpkin seed oil and pre-cut butternut squash packs. I never buy pre-cut, even if the whole one is a big pain to chop. I think its cleaner to buy whole. Besides, uncut winter squashes can sit on your countertop for weeks with no problem.
As I sampled their recipe, I thought that it was very reminiscent of many curried Indian vegetable dishes. I tasted nothing Tuscan about it.
Taking a closer look at the Tuscan spice mix jar, I was even more confused. Black pepper, chili pepper, cardamom, coriander, nutmeg, … the ingredients were clearly all components of garam masala with some fenugreek, turmeric, sugar and mustard powder. Basically, it was everything in my Indian spice cabinet. Well no wonder it tasted Indian to me!
I knew I could replicate it. As I walked away (without purchasing the spice mix), I thought to myself, what a great side dish for vegetarian Indian Thanksgiving dinner! It would be perfect with my biryani dish too. So I picked up a large butternut squash to do some experimenting.
I skipped the spice mix because I already have all the ingredients and didn’t need yet another spice jar in my cabinet. I believe working with whole spices makes all the difference. Besides, you want everyone to know how much you slaved over your Thanksgiving meal right?
I’m kidding, but I do believe it’s more aromatic and tastes better. It’s a long list of spices but totally worth it and easy if you already have them.
So what were my results? Even better than what I had test tasted at the grocery store. This recipe has stronger flavors and has just enough heat to add a little kick!
My spicy butternut squash recipe first appeared on Food Fanatic, so be sure to visit there.
- 5 green cardamom pods 2 teaspoons coriander seeds
- ¼ teaspoon black peppercorns ½ stick cinnamon 5 cloves
- ¼ teaspoon fenugreek seeds
- ½ nutmeg, grated ¼ teaspoon mustard powder
- pinch of turmeric
- 1 Tablespoon Turbinado sugar
- ¼ teaspoon cayenne
- ¼ teaspoon salt
- 2 ½ tablespoons olive oil
- 40 oz chopped butternut squash
- 1 ½ chopped red onion
- 5 oz. chopped kale
- Preheat the oven to 350°F.
- Over low heat, dry roast the coriander, cardamom pods,
peppercorns, cinnamon sticks, fenugreek and cloves for about 5 minutes.
- Remove from heat, and let them cool completely.
- Using a spice grinder, grind them into a fine powder.
- Mix in the nutmeg, mustard powder, turmeric, sugar,
cayenne, and salt.
- In a large bowl combine the squash, onions and 2
Tablespoons of oil, 2 Tablespoons of the spice mix and toss until everything is coated.
- Lay out the squash and onions on a large parchment lined sheet pan. Roast it in the oven for about 40 minutes.
- While it is roasting, massage the kale with ½ Tablespoon
of oil and ½ Tablespoon of the spice mix and set it aside until the squash is done.
- Keeping the oven on, remove the squash tray and add the
kale to the tray, carefully mixing.
- Roast together for another 20 minutes.
- Sprinkle with sea salt if desired.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 121Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 80mgCarbohydrates: 21gFiber: 6gSugar: 6gProtein: 2g