© KAREN LEE COOKING
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Ingredients: 2 1/2 cups peeled squash cut into 1-inch pieces (butternut, buttercup, amber, golden nugget or hubbard)1 1/2 Tbsp. olive oil
Indian Spice Health Seasoning Mix:
1 tsp. curry powder 1 tsp. turmeric 3/4 tsp. salt 1 pinch of cayenne
Place squash in bowl and toss with olive oil. In a small bowl mix the Indian Spice Health Seasoning ingredients together.
Sprinkle spice mix on squash and toss. Use 1 1/2 to 2 tsp. of the spice mix for every 4 cups squash.
Pre-heat oven to 375°. Place 12-inch skillet over high heat for 2 minutes. Turn off heat. Add squash and all the oil. Use a rubber spatula. Shake the pan to distribute squash into 1 layer. Place in oven and roast for 20 to 30 minutes turning once midway.
Don't crowd the pan or the squash won't brown properly. If not brown after 20 minutes raise heat to 400° for 5 minutes.