Spicy Butternut Squash

Food Fanatic

Ready in: 90 minutes
Prep Time: 30 minutes
Cook Time: 60 minutes
Servings: 8
Vegetarian
Vegan
Gluten Free
Dairy Free

Ingredients

  • 1/4 teaspoon whole black peppercorns
    Spices and Seasonings
  • 40 ounces butternut squash, chopped
    Produce
  • 1/4 teaspoon cayenne pepper
    Spices and Seasonings
  • 1/2 cinnamon stick
    Spices and Seasonings
  • 2 teaspoons coriander seed
    Spices and Seasonings
  • 1/4 teaspoon dry mustard
    Spices and Seasonings
  • 1/4 teaspoon fenugreek
    Spices and Seasonings
  • 5 green cardamom pods
    Spices and Seasonings
  • 5 ounces kale, chopped
    Produce
  • 1/2 whole nutmeg, grated
    Spices and Seasonings
  • 2 1/2 tablespoons olive oil
    Oil, Vinegar, Salad Dressing
  • 1/4 teaspoon salt
    Spices and Seasonings
  • 1 tablespoon turbinado sugar
    Health Foods;Baking
  • pinch of turmeric
    Spices and Seasonings

Steps

  • Preheat the oven to 350F.Over low heat, dry roast the coriander, cardamom pods, peppercorns, cinnamon sticks, fenugreek and cloves for about 5 minutes.
  • Remove from heat, and let them cool completely.Using a spice grinder, grind them into a fine powder.
  • Mix in the nutmeg, mustard powder, turmeric, sugar, cayenne, and salt.In a large bowl combine the squash, onions and 2 Tablespoons of oil, 2 Tablespoons of the spice mix and toss until everything is coated.Lay out the squash and onions on a large parchment lined sheet pan. Roast it in the oven for about 40 minutes.While it is roasting, massage the kale with Tablespoon of oil and Tablespoon of the spice mix and set it aside until the squash is done.Keeping the oven on, remove the squash tray and add the kale to the tray, carefully mixing.Roast together for another 20 minutes.Sprinkle with sea salt if desired.

Nutrition

  • Calories: 124.62  cal  (6.23%)
  • Fat: 4.94  g  (7.6%)
  • Saturated Fat: 0.7  g  (4.39%)
  • Carbohydrates: 21.14  g  (7.05%)
  • Sugar: 4.66  g  (5.18%)
  • Cholesterol: 0.0  mg  (0.0%)
  • Sodium: 85.71  mg  (3.73%)
  • Protein: 2.43  g  (4.86%)
  • Vitamin A: 16865.4  IU  (337.31%)
  • Vitamin K: 129.42  µg  (123.26%)
  • Vitamin C: 51.46  mg  (62.38%)
  • Manganese: 0.83  mg  (41.33%)
  • Copper: 0.38  mg  (19.1%)
  • Vitamin E: 2.7  mg  (17.98%)
  • Potassium: 612.01  mg  (17.49%)
  • Magnesium: 62.01  mg  (15.5%)
  • Fiber: 3.6  g  (14.4%)
  • Vitamin B6: 0.27  mg  (13.61%)
  • Vitamin B1: 0.17  mg  (11.08%)
  • Folate: 44.07  µg  (11.02%)
  • Calcium: 106.53  mg  (10.65%)
  • Vitamin B3: 1.92  mg  (9.59%)
  • Iron: 1.59  mg  (8.84%)
  • Phosphorus: 68.74  mg  (6.87%)
  • Vitamin B5: 0.59  mg  (5.86%)
  • Vitamin B2: 0.06  mg  (3.31%)
  • Zinc: 0.44  mg  (2.96%)
  • Selenium: 1.15  µg  (1.64%)

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