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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I like to roast the squash to use as a savory filling for my Ravioli. This is good on it's own as a side as well. See my recipe for Roasted Winter Squash Ravioli with Sausage Cream Sauce. Ingredients:
2 - 3 lb. squash |
2 teaspoons coriander seeds |
2 teapsoons dried oregano |
1/2 teaspoon fennel seeds |
2 small dried red chilies (or to taste) |
1 teaspoon salt |
1 teaspoon freshly ground black pepper |
1 clove of garlic |
1 tablespoon olive oil |
Directions:
1. Preheat oven to 400F. Wash the squash, then cut in half, remove the seeds, and cut lengthways into quarters and then cut the quarters in half, set aside in bowl.
2. Put all the dried herbs and spices into a mortar and pestle and pound them up with the salt and pepper to make a fine powder. Add the garlic clove and pound it into the spices. Scrape the contents into a bowl and add 1 tablespoon of olive oi.
3. Toss the squash thoroughly in the herb/spice mixture to coat.
4. Place squash pieces in a line, skin side down, on a baking tray. Roast them for about 30 minutes or until tender.
5. Here I would mash the squash to use for Ravioli filling or serve straight from the roasting pan.
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