Butternut Squash with Indian Spice

Butternut Squash with Indian Spice

2 1/2 cups peeled squash cut into 1-inch pieces (butternut, buttercup, amber, golden nugget or hubbard)
1 1/2 Tbsp. olive oil

Indian Spice Health Seasoning Mix:

1 tsp. curry powder
1 tsp. turmeric
3/4 tsp. salt
1 pinch of cayenne

Place squash in bowl and toss with olive oil. In a small bowl mix the Indian Spice Health Seasoning ingredients together.

Sprinkle spice mix on squash and toss. Use 1 1/2 to 2 tsp. of the spice mix for every 4 cups squash.

Pre-heat oven to 375°. Place 12-inch skillet over high heat for 2 minutes. Turn off heat. Add squash and all the oil. Use a rubber spatula. Shake the pan to distribute squash into 1 layer. Place in oven and roast for 20 to 30 minutes turning once midway.

Notes: Don't crowd the pan or the squash won't brown properly. If not brown after 20 minutes raise heat to 400° for 5 minutes.

From: Karen Lee Cooking
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