Tuesday, October 30, 2012

Chai Spiced Butternut Squash

Maybe I'll stop making up recipes after this, maybe I won't.

1 medium organic butternut squash
2 tsp. Olive Oil
1 teaspoon cardamom
1 teaspoon coriander
1 teaspoon black peppercorn
1 teaspoon clove

Slice the butternut in half and scoop out the seeds.
Divide the olive oil and spices evenly between the two halves
Roast at 350 for forty minutes
Take out, add the seeds, sprinkle with salt, and put back in the oven for twenty more minutes.
Let cool.

Now, it's up to you? What will I do with my chai squash?
Half will be used in a salad with plum, feta, spinach, and the roasted seeds,
Half will be prepared with slow cooking steel cut oats and cream.

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