Saturday, November 2, 2013

Spice-Roasted Butternut Squash and Red Onions

1 T. light brown sugar
1 T.  ground cumin 
1/2 tsp ground coriander 
1/4 tsp freshly grated or ground nutmeg
1/8 tsp cayenne pepper 
Kosher salt 
2 small butternut squash 2 lbs. each(peeled, seeded and cut into 1/2 " thick half moons)
2 small red onions cut into 1/2 in thick wedges
10 sprigs fresh thyme 
4 Tbsp olive oil

  • Heat oven to 425°F In a small bowl. Combine the sugar, cumin, coriander, nutmeg, cayenne, and 1/2 tsp.salt. 
  • Divide the squash, onions and thyme between 2 large rimmed baking sheets. Toss the vegetables on each sheet with 2 Tbsp oil. then half the spice mixture. 
  • Arrange in a single layer and roast, turning once, until golden brown and tender. 25 to 30 minutes.