Author Notes: OK, study break before my cardiovascular exam tomorrow (the joys of med school!). This is one of those simple autumn dishes that can easily be made on a week night. Mixing your own curry powder gives it a little more zing –I wish I had had the whole spices to make it truly from scratch! —student epicure
Serves: 4
Ingredients
-
1
2 lb butternut squash, cut into 1 inch cubes
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1
medium red onion, roughly chopped
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3
tablespoons olive oil
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1/2
teaspoon tumeric
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1/4
teaspoon cumin
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1/4
teaspoon ground coriander
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1/4
teaspoon ground ginger
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1/8
teaspoon cinnamon
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2
dashes cayenne pepper
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freshly ground black pepper
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1/4
cup crumbled feta
Directions
- Preheat oven to 425. In a very large baking dish, combine squash, onion and red onion. You wan to be able to spread the vegetables out in a single layer.
- In a small bowl, combine spices. Pour over vegetables in baking dish, along with a couple grinds of pepper, and toss until well combined.
- Bake for ~30 minutes or until squash is tender. Stir every 15 minutes or so to make sure squash isn’t sticking to dish.
- Remove from onion and let cool slightly. Toss with feta and serve.