Monday, November 23, 2009

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.

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