One day, I had a large chunk or butternut squash left over, so I drizzled it in olive oil and sprinkled it with salt, wrapped it in a piece of foil, put it in the oven and then forgot about it. Two hours later, I took it out and it had turned into this glorious piece of roasted, caramelized squash like I had never seed before. Here is the recipe that followed:
6 inch thick piece of butternut squash (roughly 1 pound)
2 Tbsp ghee
generous pinch of salt
3 Tbsp extra virgin olive oil
1 tsp mustard seeds
1 tsp coriander seeds
2 Tbsp pumpkin seeds
2 Tbsp chopped herbs
pinch of salt
2-3 Tbsp plain yogurt
Heat the oven to 350F. Rub the butternut squash in olive oil and salt, wrap it tightly in foil and place it in the oven. After an hour, turn the heat down to 250F for another 30 minutes.
In a small frying pan, heat up the olive oil until just shy of smoking. Add the coriander and mustard seeds - they will pop and sizzle. Turn the heat off and add the pumpkin seeds, herbs and salt.
Drizzle the pumpkin seeds masala over the butternut squash, alternating with the plain yogurt. Serve immediately.
Notes and variations
Replace the yogurt with a squeeze of lemon juice.
Replace the ghee with coconut or olive oil.
Depending on how accurate your oven temperature is, the squash may need less or more time, so check on it halfway through the baking process.