|1||medium/large Butternut Squash|
|2 t||Coriander Seeds|
|2 t||Dried Oregano|
|1/2 t||Fennel Seeds|
|2||small dried Red Chillies|
|2 t||Kosher Salt|
|1 t||fresh ground Black Pepper|
|1 T||Olive Oil|
How to prepare:
Preheat oven to 400°F. Wash the squash, then cut it in half with a large sharp knife. (Be careful, the size of the squash make make this difficult.) Remove the seeds using a large spoon. Cut the squash into quarters, and then cut each quarter in half.
Put all of the dried herbs into a mortar and pestle and pound them up with the salt and pepper to make a find powder. Add the garlic cloves and continue pounding until it is mixed in with the herbs. Rub the squash with the herb paste making sure that some of it adheres to the squash.
Place the squash, skin side down, on a baking sheet. Drizzle with the olive oil, and roast them for about 25-30 minutes, or until tender and golden. This process will make the skin crisp and somewhat carmelized (it can be eaten with the squash).
Although great either warm or chilled, this dish can also be used as a stuffing for Ravioli, or as part of a risotto. It goes especially well with roasts.