Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel and cube 1 large butternut squash (approximately 3 pounds) into 1-inch pieces.

2. 2

   In a large bowl, combine 2 tablespoons of freshly grated ginger, 4 cloves of minced garlic, 1 tablespoon of ground allspice, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 0.5 teaspoon of ground turmeric, and 0.5 teaspoon of salt.

3. 3

   Toss the cubed butternut squash with the spice mixture and 2 tablespoons of olive oil, ensuring all pieces are evenly coated, then let it marinate for 30 minutes at room temperature.

4. 4

   Preheat your oven to 450°F (230°C) and arrange the marinated butternut squash in a single layer on a baking sheet lined with parchment paper.

5. 5

   In a small saucepan, combine 0.5 cup of full-fat coconut milk, 2 tablespoons of fresh lime juice, 1 finely minced Scotch bonnet pepper (seeds removed for less heat), and 1 tablespoon of brown sugar, bringing it to a simmer and cooking for 5 minutes until slightly thickened.

6. 6

   Bake the squash for 25 minutes, then brush generously with the prepared spicy coconut-lime glaze and continue to bake for another 10-15 minutes until tender and caramelized, checking with a fork.

7. 7

   Garnish the finished Tandoor-Kissed Butternut Squash with 2 tablespoons of fresh chopped cilantro before serving.