Roasted Butternut Squash with Indian Spices and Caramelized Onions2013-11-19
- Servings : 4-6
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 40m
Quick and easy, this side dish just about cooks itself while you tend to other matters. The combination of sweet roasted squash, deeply caramelized onions, and warming Indian spices is great for fall, or really, any time of the year. And don’t feel limited to Indian spices – go ahead and use ground cumin, coriander, and chile powder; oregano and dehydrated garlic; regular or smoked paprika; or just a ton of black pepper, which is one of the best things you can add to any squash dish.
- 1 medium butternut squash, peeled and cut into 1" cubes/chunks
- 1 medium onion, halved and thinly sliced with the grain
- 1 tablespoon olive oil
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- kosher salt and black pepper, to taste
- fresh cilantro or parsley, chopped
Preheat the oven to 400 degrees. In a large bowl, toss the squash and onions together, then drizzle the oil over and toss. Add the garam masala, turmeric, salt, and pepper, and toss again.
Spread the mixture out onto a large baking sheet and roast, tossing once halfway through, for 30 minutes. Remove from the oven and add the cilantro or parsley.