Tuesday, December 16

Indian Inspired Roasted Pumpkin or Squash


This versatile squash recipe is a great way to showcase any member of the squash family and spice up these amazing vegetables. I first tried this dish in Kusadasi-did you know that pumpkins/squash are grown on every continent successfully (except Antarctica)!


Full time 1 hour
Serves 4-8

The needs-

2 lb sugar pumpkin, cut into 8 wedges
OR
2 acorn squashes, cut into 4 wedges each
OR
2 butternut squashes, cut into 4 segments each
2-3 tbsp olive oil
1 tsp salt
1 tsp ground black pepper
1 tsp ground cumin
1 tsp coriander
1/2 tsp red chili powder


The know-

Preheat oven to 400' and line a baking sheet with aluminum foil.

Lay squash wedges on baking sheet.

Using a brush liberally coat surface of squash with olive oil, ensure all meat has been coated.

In a small bowl combine spices.

Dust tops of oiled squash with spice blend.

Bake in oven for 45-55 minutes or until squash is easily pierced with a fork.

Remove from oven and serve immediately.

Cheers!