Spice-Roasted Butternut Squash and Onions Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 and 1/4 lbs fresh butternut squash, peeled and cut into 1 inch chunks,
1 medium red onion, halved and thinly sliced,
1 TB olive oil,
1 tsp garam masala
1/2 tsp kosher salt
1/8 tsp freshly ground pepper or to taste
1 TB fresh, chopped sage, or to taste
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Directions: |
Directions:Preheat oven to 400º. Coat a large nonstick baking sheet with cooking spray. Place squash and onion on prepared baking sheet; drizzle with oil and toss to coat. Sprinkle with garam masala, salt, and pepper, and toss to coat. Roast, tossing about halfway through cooking, until squash and onions are tender and slightly browned, about 25 minutes. Transfer to serving dish and sprinkle with sage. Toss to coat. |
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Number Of
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Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:15 minutes plus 25 minutes cook time |
Personal
Notes: |
Personal
Notes: The original recipe called for 3 TB fresh chopped cilantro, which I happen to hate. The sage was an awesome substitute, and I used about 4-5 leaves, chopped up. I used a rimmed regular baking sheet, sprayed with olive oil, and did not think to turn the mixture halfway through baking, but it came out perfectly and rested well in the warming drawer until dinner. In fact, I think the rest time allowed the sage flavor to permeate more. This is definitely a must for Thanksgiving! PS: garam masala is a spice mix readily available at any large grocery store.
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