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Spicy Butternut Squash Photo

Spicy Butternut Squash Recipe

Urvashee Patel
Spicy Butternut Squash is mixed with a variety of spices. Kale and red onion really set this off.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8
Calories 127 kcal

Ingredients
  

  • 5 Green Cardamom Pod
  • 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 Ground Cayenne Pepper
  • 1/4 teaspoon Salt
  • 2 1/2 tablespoons Olive Oil
  • 40 ounces Butternut Squash Chopped
  • 1 1/2 Red Onion Chopped
  • 5 ounces Kale Chopped

Instructions
 

  • 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.

Nutrition

Calories: 127kcalCarbohydrates: 20gFat: 4gSodium: 86mgSugar: 2g
Keyword Easy, Roasted, Side Dishes, Squash, Thanksgiving, Vegetables, Vegetarian
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