Roasted Squash

My grocery, Nature's Pantry in Fishkill, had a full thanksgiving meal laid out for shoppers to taste this weekend. Thankfully, it was a vegetarian meal. They also provided recipes for the food they offered, and I thought I'd share the tastiest one here.

Roasted Squash

• 1 lb. orange squash deseeded and peeled, and roughly chopped (kabocha, butternut, acorn)
  
• 1 Tbsp chopped garlic
  
• 2 Tbsp chopped shallot
  
• 1 Tbsp fresh grated ginger
  
• 2 Tbsp olive oil
  
• 1 tsp cinnamon
  
• 1/2 tsp allspice
  
• 1/4 tsp nutmeg
  
• 1/2 tsp ground coriander
  
• 1/8 tsp cayenne
  
• 1/2 tsp sea salt
  
• 1/4 c margarine, melted

Preheat oven to 350 degrees. Mix herbs and spices into the oil, then fold into the squash. Bake for 45 minutes to an hour in a glass casserole dish, or until tender when poked with a fork.

Thanks to vegannifer for the image.