The squash here gets tossed with pumpkin-pie spices (cinnamon, nutmeg, cloves) and glazed with coconut milk. More Vegetable Side Dishes

Hubert Des Marais
November 2010

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© Lisa Linder

Recipe Summary

active:
25 mins
total:
1 hr 40 mins
Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°. In a large roasting pan, stir together the coconut milk, brown sugar, garlic, ginger, chile, cinnamon, cloves, cardamom and nutmeg. Add the squash and turn to coat thoroughly. Cover the pan with foil and bake for about 45 minutes, until the squash is almost tender.

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  • Increase the oven temperature to 425°. Uncover the pan. Turn the squash pieces over and season with salt. Roast on the top shelf for 15 minutes. Increase the oven temperature to 450° and roast for about 15 minutes longer, until the squash is richly glazed. Transfer the squash to a platter with a slotted spoon. Season the sauce with salt, spoon it over the squash and serve.