Roasted Butternut Squash with Indian Spices

This sweet, hot dish gives a multi-textural taste of both sweet and hot flavors that combine both American techniques and indian ingredients.

1 big butternut squash, peeled, seeded, cubed in 1 inch pieces
1/4 tsp cayenne (or chilli powder) or more if you like heat
chopped coriander (or a few curry leaves)
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp garam masala (powder)
1/4 cup golden raisins (or dried small fruits like cranberries)
2-3 green chilis chopped coarsely (optional)
1-2 tbsp maple syrup
1 medium onion, sliced
1/4 cup nuts, chopped (can use cashews, pistachios, or almonds)
1 tsp salt to taste
1 tbsp sesame seeds (optional but nice to use)
2 tsp oil

Preheat oven to 375F (medium hot oven). In large bowl, mix all ingredients and combine so spices and oil coat all vegetables. Place vegetables on large cookie sheet in single layer and spread out so vegetables can roast and not steam. Place in oven and cook for about 30 minutes, turning vegetables one or two times.

Good recipe to use up vegetables that roast well in dry heat of the oven. Use as a small vegetarian side dish. This is a dry vegetable dish.

From: VahRehVah