Roasted Squash
There is just something so comforting about roasted squash. It’s warm and rich and goes with almost anything. This recipe uses an amber cup squash- they’re naturally sweet and balance the spice very well but you can use any type of squash that you prefer.
Ingredients
- I large squash, cleaned out and sliced into wedges.
- about 12 or so coriander seeds, toasted in a dry pan (they burn quickly- watch them carefully!)
- 1/2 tsp paprika
- 1/2 tsp cumin
- 3 tbsp melted butter
- 1 tbsp brown sugar
- 1/2 tsp chili flakes
- 2 tbsp olive oil
Preparation
Mix all spices, melted butter and oil on a dinner plate. Dredge each piece of squash through mixture coating well.
Bake at 350 for 20 min or until tender.
sprinkle or salt and pepper
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