- 5 Green Cardamom Pods
- 2 teaspoons Coriander Seed
- 1/4 teaspoon Whole Black Peppercorns
- 1/2 Cinnamon Stick
- 5 Whole Cloves
- 1/4 teaspoon Fenugreek
- 1/2 Whole Nutmeg, Grated
- 1/4 teaspoon Dry Mustard
- pinch of Turmeric
- 1 tablespoon Turbinado Sugar
- 1/4 teaspoon Cayenne Pepper
- 1/4 teaspoon Salt
- 2 1/2 tablespoons Olive Oil
- 40 ounces Butternut Squash, Chopped
- 1 1/2 Red Onions, Chopped
- 5 ounces Kale, Chopped
Preheat the oven to 350°F.
Over low heat, dry roast the coriander, cardamom pods, peppercorns, cinnamon sticks, fenugreek and cloves for about 5 minutes.
Remove from heat, and let them cool completely.
Using a spice grinder, grind them into a fine powder.
Mix in the nutmeg, mustard powder, turmeric, sugar, cayenne, and salt.
In a large bowl combine the squash, onions and 2 Tablespoons of oil, 2 Tablespoons of the spice mix and toss until everything is coated.
Lay out the squash and onions on a large parchment lined sheet pan. Roast it in the oven for about 40 minutes.
While it is roasting, massage the kale with ½ Tablespoon of oil and ½ Tablespoon of the spice mix and set it aside until the squash is done.
Keeping the oven on, remove the squash tray and add the kale to the tray, carefully mixing.
Roast together for another 20 minutes.
Sprinkle with sea salt if desired.