We are still on our grocery shopping hiatus, I did one of those “type a whole bunch of random ingredients into Google and see what recipes pop up”. That can yield amazing results…or be a complete disaster. It was risky-ish business for this meal because it was for one of our anniversary dinners. The pressure was lessened some though because we have two anniversaries. Yep, we got married twice. Not that exciting of a story. It sounds mysterious though.
Anyway, we will get to repeat this ritual again next week. Hopefully after grocery shopping.
Fortunately the butternut squash was a winner! In fact, we both thought that it was quite possibly the best butternut squash dish that we had ever tried. I wasn’t sure how I would feel about cilantro and crystallized ginger together, but it turns out that they are fabulous together. They made for a very fresh tasting fall dish.
Adapted from Rachael Ray.
- 4 pounds butternut squash, peeled and cut into 3/4-inch cubes (about 10 cups)
- olive oil spray
- 2 teaspoons ground coriander
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup finely chopped crystallized ginger
- 1/2 cup cilantro leaves
- Pre-heat the oven to 450 degrees.
- Spritz the squash with olive oil spray, then in a large bowl, toss the squash with the coriander, salt, and pepper.
- On each of 2 large baking sheets, arrange the squash in a single layer and bake, turning occasionally, until tender and golden-brown, about 30 minutes.
- Transfer the squash to a serving bowl and toss with the crystallized ginger and cilantro.
Servings ~ 6
Calories ~ 186, Fat ~ 3 g, Carbohydrates ~ 44 g, Protein ~ 3 g