Monday, February 10, 2014
Spicy Roasted Butternut Squash with Cumin
The cumin, garlic and hot pepper make this side dish an excellent option for Mexican or Indian main courses, and it's also appropriate for a vegetarian or vegan meal. Roasted butternut squash is also a good choice as an accompaniment for grilled or roasted poultry or red meat.
To make the butternut squash easier to cut, I recommend peeling it first, using a regular potato peeler. It removes just enough of the hard rind in a thin layer without wasting any of the edible flesh. And once the squash is peeled in this manner, it takes far less effort to halve and cube the squash or trim the ends.
1 medium butternut squash, approx. 2 lbs
2 Tbs extra-virgin olive oil
4 cloves roasted garlic, minced
1 tsp dried oregano
1 tsp cumin seeds
1/2 tsp chili powder
1/2 tsp crushed red pepper flakes
1/2 tsp Kosher or sea salt
Freshly ground black pepper to taste (a few twists from your pepper mill)
2 Tbs chopped fresh cilantro or parsley, as garnish