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Caramelized Butternut Squash with Coriander, Cumin, and Fennel, and Garlic
All I have to say about this recipe is WOW WOW WOW! We’ve all savored the natural sweetness of butternut squash, right? Smack dab in the middle of Fall, it’s pumpkin, sweet potato, and squash central. I’m not a mystic, but the universe says you know what I’m talking about. Question: Have you ever roasted a squash with a mixture of coriander, cumin, fennel seeds, red pepper flakes, garlic, and olive oil? Hoooo weeee! Lawd a mercy! The caramelized, sweet, mildly spiced gorgeousness of butternut squash awaits you. No one will believe it’s not sweetened with a little somethin’ somethin’. Just tell ‘em it’s sweetened with love, baby!
Caramelized Butternut Squash with Coriander, Cumin, Fennel, and Garlic
1 large butternut squash, washed, seeded, and thickly sliced
2 cloves of garlic, minced
tablespoon coriander seeds
tablespoon cumin seeds
tablespoon fennel seeds
teaspoon red pepper flakes
teaspoon pink himalayan sea salt
2 tablespoons olive oil
1. Preheat the over to 400 F
2. Wash, seed, and slice the butternut squash. Set aside.
3. Using a mortar and pestle, grind the coriander seeds, cumin seeds, fennel seeds, and red pepper flakes into a coarse powder. Add the garlic and grind the mixture into a paste. In a large bowl, add the spice paste, then stir in the olive oil and pink himalayan sea salt.
4. Put the squash into the bowl of oily spice mix, and rub the slices until they are completely covered.
5. Lay onto a baking tray, and roast uncovered for 35-40 minutes. Serve hot or at room temperature.
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