Sunday, November 8, 2015

SRC Reveal: Spice Roasted Squash and Beets


It's time for Group B's November 2015 Secret Recipe Club reveal. This month I was assigned to Morsels of Life which is written by CJ.


Her cooking philosophy is pretty simple and straightforward. She reports: "I like using everyday materials and easy to prepare (aka lazy aka efficient) methods. Maybe it’s the engineer in me, but I’m a fan of efficiency." She admits that she doesn't use exact measurements when cooking, but she lists them as a way to get an idea of how much she used.  And this sentiment, I really like - "Generally, if you like something, use more; if you dislike something, use less, substitute something else, or just eliminate it altogether. You’ll probably be fine."

She has some great How-Tos posted on her blog, including how to cut a mango, how to chiffonade, and how to cut a pineapple. I am a sucker for any kind of slaw, so I was tickled to see that CJ has an entire series on cole slaw, including basic cole slaw, Asian cole slaw, shrimp cole slaw, and a Tex-Mex slaw. Given the season - it is pumpkin time! - I thought about making her Pumpkin Bread Pudding or Spiced Pumpkin Bread.

But I decided to go with her Spice Roasted Butternut Squash because I had two on my counter and am always looking for new ways to use them. This was a quick and easy way to prepare the squash and has endless variations, limited only by your imagination or whatever spices you have in your pantry. I added some beets to stretch the ingredients; I wanted leftovers and didn't have any more squash. I also added some cumin, cinnamon, and ginger to go complement a seafood curry I was serving during the same dinner. It was delicious and I am glad to have this preparation in my repertoire. Thanks, CJ.

Spice Roasted Butternut Squash and Beets
slightly adapted from CJ's Spice Roasted Butternut Squash 
    
Ingredients 
  • 1 butternut squash (approximately 2 C of peeled, 1/2" dice)
  • 2 C diced beets
  • 1 t fine sea salt
  • 2 T olive oil
  • 1 T honey
  • 1 t chili pepper flakes
  • 3 cloves garlic, crushed and minced
  • 1 t ground smoked paprika
  • 1 t ground pepper
  • 1/2 t ground cumin
  • 1/2 t ground cinnamon
  • 1/2 t ground ginger

Procedure
Preheat oven to 400 degrees F. Toss the diced butternut squash with half  the salt and olive oil. Spread it in a single layer on  a parchment-lined baking sheet. Roast until tender, approximately for 30 minutes. 


6 comments:

  1. Interesting recipe, Camilla! :) Great choice for the SRC! :)

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  2. I love roasted squash! Your additional spices would make this a tasty side dish!

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  3. Roasting just brings out the yum in just about everything. :) Glad you liked this recipe. I bet your seasonings made it so yummy, especially the smoked paprika!

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  4. Love roasting beets and squash or carrots together

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  5. I'm so obsessed with butternut squash, but I've never roasted it with beets before - great idea!

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  6. I've never thought to roast these two things together before. Looks tasty!

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