Roasted Butternut Squash with Indian Spices and Caramelized Onions
The combination of roasted sweet butternut squash, deeply caramelized onions, and warming Indian spices is a match made in culinary heaven! Quick and easy, this side dish just about cooks itself, so it is perfect on those days when you need something filling and comforting without having to do much.
1medium butternut squashpeeled and cut into 1' cubes/chunks
1medium onionhalved and thinly sliced with the grain
1Tablespoonof olive oil
1Tablespoonof garam masala
1teaspoonof turmeric
Salt and black pepperto taste
Fresh cilantro or parsleychopped for garnish
Instructions
Preheat the oven to 400 degrees F. 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, cover with aluminum foil, and roast for 20 minutes covered and 10 minutes uncovered, tossing once halfway through. Remove from the oven and add the cilantro or parsley.
Notes
You can keep any leftovers in the fridge for 3 to 5 days. Make sure to place it in a sealed container once it has cooled down, and do not leave it out in the open for more than 4 hours. You can keep this dish frozen for 3 months in a freezer-safe bag. To reheat, thaw in the fridge overnight or at room temp for a few hours, then warm it up using your microwave or stovetop.