When the dark nights come in you want warm hearty dinners without much hassle. This delievers on this promise. Butternut squash and red onion are already a classic fall combination. Robust spices bring out more of the sweet flavour. With this dish you can have your vegetables chopped the night before and have a throw in the oven dish.
You could use this for a suprise dish at a thanksgiving meal. It would work well with sweet potato too.
Time: 1 hour
Difficulty: Straight Forward
1 Butternut Squash
2 Red Onions
2 Garlic Cloves
4cm piece of Ginger
1 teaspoon of Cumin Seeds
1/2 teaspoon of Fennel Seeds
1/2 teaspoon of Coriander Seeds
1 teaspoon of Chilli Poweder
5 Curry leaves (dried)
1/2 teaspoon of Ground Cinnamon
2 Black Cardamon Pods (optional)
2 Spring Onions
1 teaspoon of Nigella Seeds
2 tablespoons of Vegetable Oil
2 tablespoons of Coconut Oil
Salt & Black Peppper
- Preheat the oven to 200 degrees Celsisus (392 degrees Farhenheit). Add the vegetable oil and coconut oil to an oven proof dish. Place in the oven.
- Peel, de-seed and dice the squash into small chunks.
- Peel and slice the onion. Grate the ginger and garlic together.
- Mix together the spices apart from the nigella seeds
- Add the squash, onions, grated ginger and garlic together. Mix in the spices. Optionaly add 1/2 a tablespoon of cracked black pepper.
- Remove the dish from the oven with the heated oil and add the mixed vegetables. Give a toss in the oil.
- Return to the oven for 45 minutes, mixing the contents of the tray half way though the cooking time.
- Top and tail the spring onions. Slice in half down the middle and in half across to form ribbons. Add to ice cold water.
- Once removed from the oven salt to taste and garnish with the nigella seeds and spring onions.