Tuesday, December 28, 2010

Roasted Butternut Squash with Latin Spice Mix

This recipe hails from my Aunt Judy, and I'm not really sure where she found it but it's a total keeper. We ate this as a side to our black bean, corn and cheese blue masa tamales on Christmas Eve. Soooo good! I already have plans for using more of the spice mix on sweet potatoes roasted in the same fashion. I only mixed up 1/2 a batch of the spice mix, but next time I'd go ahead and make it all. Pretty sure it'd be great on most any roasted veggie. Cauliflower comes to mind as my next victim after the sweet potatoes. :-)

Roasted Butternut Squash with Latin Spice Mix:
(via Judy Deggeller)

Latin Spice Mix
1/4 cup whole cumin seeds
3 Tbs whole black peppercorns
1 Tbs whole coriander seeds
2 Tbs sugar (I used raw sugar and it worked just fine)
1 1/2 tsp sea salt

Combine cumin, peppercorns, and coriander.
Stir in a skillet over medium heat for 8 minutes.
Cool slightly.
Smash in a baggie (this doesn't really work for me, so I put it in my spice grinder and just give it a couple pulses, til crushed looking).
Stir in sugar and salt, and store in a fresh bag or clean jar.

4 lb butternut squash- peeled, seeded and cut into 1 inch cubes
1/4-1/3 cup olive oil
1.5-2 Tbs Latin Spice Mix
1/4 tsp cayenne (I didn't realize that I'd left this out until just now!...didn't miss it at all, was good and spicy without it)

Preheat oven to 400.
Toss squash in a bowl with olive oil and spice mix.
Bake on a large baking sheet, stirring occasionally for 45-60 minutes.
I added some large flake sea salt to the squash to finish since I thought it needed a bit more salt...maybe because I only used 1.5 Tbs of the spice mix.

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