Recipes

Sugar-and-Spice-Roasted Squash

Name: Sugar-and-Spice-Roasted Squash
Total time: 100 min
Ingredients: One 13.5-ounce can unsweetened coconut milk; 1/4 cup light brown sugar; 8 garlic cloves, unpeeled; One 1 1/2-inch piece of fresh ginger, peeled and thinly sliced; 1 fresh hot red chile, thinly sliced; 1 teaspoon cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon ground cardamom; 1/2 teaspoon freshly grated nutmeg; One 2-pound, unpeeled butternut or kabocha squash—washed, halved, seeded and cut into 2-inch pieces; Salt

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

By

Hubert Des Marais

Updated on March 29, 2018

Sugar-and-Spice Roasted Squash — Photo: © Lisa Linder

Active Time:

25 mins

Total Time:

1 hrs 40 mins

Yield:

4 to 6

Ingredients

One 13.5-ounce can unsweetened coconut milk
1/4 cup light brown sugar
8 garlic cloves, unpeeled
One 1 1/2-inch piece of fresh ginger, peeled and thinly sliced
1 fresh hot red chile, thinly sliced
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
1/2 teaspoon freshly grated nutmeg
One 2-pound, unpeeled butternut or kabocha squash—washed, halved, seeded and cut into 2-inch pieces
Salt

Directions

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.
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.