Squash is another great fall food, and this recipe makes use of butternut squash’s rich flavor and a slightly sweet spice called garam masala. If you prefer a little more kick in your food, up the spice. This can be served as a main course but probably goes better as a side dish.
2 1/4 pound(s) butternut squash, fresh, peeled, cut into one-inch chunks
1 medium red onion, thinly sliced
1 tbsp olive oil
1 tsp garam masala
1/2 tsp salt
1/8 tsp black pepper
3 tbsp fresh cilantro, chopped
Preheat oven to 400 degrees. Coat a large nonstick baking sheet with cooking spray. Place squash and onion on prepared baking sheet; drizzle with oil and toss to coat. Sprinkle with garam masala, salt and pepper; toss to coat.
Roast, covered in foil and tossing about halfway through cooking, until squash and onions are tender and slightly browned, about 25 minutes.
Transfer vegetables to a serving platter or bowl and sprinkle with cilantro; toss to coat. Yields about six servings.