Recipe Archives->Vegetables->Butternut Squash 04

Butternut Squash with Cumin & Coriander
Serves 6

1 tablespoon cumin seeds
2 teaspoons whole black peppercorns
1 teaspoon coriander seeds
2 teaspoons sugar
4 pounds butternut squash, peeled, seeded, cut into 1-inch cubes
1/2 cup olive oil
salt and freshly ground black pepper

Heat oven to 400F.

In a medium pan over medium heat, toast the cumin, peppercorns and
coriander seeds until fragrant, about 5 minutes.  Cool.  Grind in
a spice grinder or a mortar and pestle until fine.  Transfer to a
large bowl.  Add the sugar and stir.

Add the cubed squash and oil.  Season to taste with salt and pepper.
Toss to coat.  Transfer the squash to a baking sheet.  Bake until
tender and light brown, stirring occasionally, about 45 minutes.
Adjust seasonings to taste.

Printable version: butternut-squash04.txt.