Author Notes: A similar dish was served to me by friends from North Carolina several years ago. They used caribbean spices and butter. I love this made with many fats– from goose fat to olive oil, and any interesting spice mix. Leftovers are great added to a green salad. —mimiwv
Serves: 6 as a side dish
Ingredients
-
1 1/2
pounds butternut squash
-
1 1/2
tablespoons good olive oil
-
3/4
teaspoon ground cinnamon
-
1
teaspoon ground coriander
-
1/2
teaspoon ground nutmeg
-
1/2
teaspoon freshly ground black pepper
-
1/4
teaspoon ground cayenne
-
1/2
teaspoon salt
-
1/2
teaspoon chili powder
-
1
tablespoon chopped fresh thyme
Directions
- Preheat oven to 450 degrees. Place oven rack in upper third of oven.
- Peel the squash and cut the long way to remove seeds and fibers. Lay flat sides on counter and slice into 1/4″ thick half-rounds. Cut these into 2 or 3 pieces. Place on baking sheet.
- Drizzle oil over squash and use fingers to coat all surfaces.
- Mix all the spices in a little bowl and sprinkle over squash. Use a flat spatula to toss pieces and spread the spices.
- Place in oven and set timer for 15 minutes. Toss with spatula. Return to oven for 10 minutes and toss again. Repeat until squash is soft and succulent for a total cooking time of about 30-45 minutes. There should be some brown, carmelized surfaces. Taste for salt.
- If available, sprinkle with chopped fresh thyme when it comes out of the oven. Serve immediately or at room temp.