Indian Spiced Squash


This flavorful side dish can do double duty as a main course when served with rice.

Time: 1 hour

3-4 pounds of winter squash (acorn, butternut, buttercup, or any hard-shelled squash)

3 tablespoons vegetable oil

1 medium onion, cut into thin wedges

2 garlic cloves, finely choppe

1 tsp. red pepper flakes (can increase amount or use a whole red chili in addition)

1 inch fresh ginger, finely grated

1 teaspoons sweet paprika

2 teaspoons ground coriander

8 cardamom pods: Crush pods open on cutting board, remove seeds, discard hulls, then lightly crush the seeds

1 teaspoons ground cumin

1/2 teaspoon cayenne pepper

Preheat oven to 400°F.

Cut the squash into long wedges. Remove the peel, seeds and fibers from each piece.

Heat the oil in a large frying pan.

Add the onion wedges, garlic, chili flakes, (and whole red chili, if you’re using one) and ginger to the pan and cook over a low heat for 5 minutes, stirring now and then, until the onions are just tender.

Add the remaining spices and cook for a few seconds more.

Add the pieces of squash and toss everything together until well coated in the spicy mixture.

Put the squash into an 8 x 8 x2-inch roasting pan and roast it for 35-40 minutes, or until the squash is tender and lightly browned around the edges.