Spiced Squash

This is a fast mid-week number that you can throw in the oven and leave to do its own thing. Serve with toasted pita bread, yogurt with mint leaves, chunks of cucumber, and a hearty grain, such as barley or red rice, for extra texture.

2 pounds butternut or kabocha squash, peeled and cut into bite-sized pieces
10  shallots, peeled and halved if they are larger than 3/4 inch
4 tablespoons grapeseed oil
3/4 inch piece ginger root, peeled and julienned
4 teaspoons cumin seeds
4 tablespoons coriander seeds
2  mild red chilies, such as Anaheim, seeded and finely sliced
1 tablespoon sugar
Preheat the oven to 375°.

Combine all the ingredients in a roasting dish and mix so that the vegetables are coated with the oil and seeds. Bake for 25 minutes.

Serve immediately.

Ease of Preparation: Easy

Preparation Time: 20 min

Cook Time: 25 min

Servings: 4

Recipe By: Michal Haines

From:  The Spice Kitchen
Used with permission of Interlink Publishing