This easy dish will warm your home and heart, and infuse the air with spices. I make it often, usually while I’ve a roast in the oven, as the oven is on anyhow. You’ll need a large butternut (or small pumpkin), a sharp serrated knife that you respect and a good selection of spices, but feel free to adjust to your taste or add more.
- 1 large butternut, the one you see in the store and think, wow, that’s way too big, who buys those?
- 1 small red onion, thinly sliced
- 1 sprig of rosemary (optional)
- 1 tblsp turmeric
- 1 tblsp curry
- 1 tblsp paprika
- 1 tblsp onion powder
- 2 tblsp cumin
- 1 tsp ground ginger
- 1 tsp garlic powder
- 1 tsp black mustard seeds
- 1 tsp nigella seeds
- 1 tsp ground pepper
- Ground salt to taste
- 1/4 cup oil (I use peanut)
- Butter, enough to grease pan
Wash and slice butternut in rounds, quite thick, about 2 inches, slice down on cutting board to peel. Slice into large pieces.
Grease your pan generously with butter, pour in oil and add spices, stirring to mix spices together. For extra flavour you can dry pre-toast your spices on the stove in the pan you are about to use, but gently and just a few minutes, taking care not to burn them. It definitely improves the flavour.
Toss in the sliced butternut pieces, covering with spice and oil mix. Peel and slice your onion, spreading over the butternut. Top with rosemary stripped from the sprig, ground pepper and salt.
Roast in middle of oven for 45 to 50 minutes at 375F, or until soft. Check after a half hour. End with turning on the top grill/broiler for 3-5 minutes to give it a nice browning before serving, taking care not to grill it too much!