Squash Roasted in Spiced Coconut Milk

(4-6 servings)

There was something very enticing about this recipe when I came across it online and I couldn't wait to give it a try. I made a few changes because I didn't have everything on hand. The squash and spices were very fragrant as they roasted in the oven and the finished dish was just amazing. I could have eaten all of it! lol.

I have never left a squash unpeeled when cutting it into smaller pieces, so I was a bit worried about that. The tough skin became very tender to my delight and was quite edible. Cutting the squash pieces slightly smaller and baking the dish in a counter top convection oven was probably responsible for the shorter roasting times which I have indicated in the adapted recipe below.

adapted from Food & Wine
2 lb unpeeled butternut squash, washed, halved, seeded and cut into 1 1/2 inch pieces
13.5 oz can coconut milk4 garlic cloves, coarsely chopped
1 tbsp minced fresh ginger
1-2 tbsp honey, to taste
1/2 tsp harissa
1 tsp cinnamon

1 tsp ground cardamom1/4 tsp freshly grated nutmeg

Salt

Preheat the oven to 350°F.

Place the squash into a roasting pan, arranging it in an even layer. I used a non-stick pan which worked rather well.

Stir together the coconut milk, garlic, ginger, honey, harissa, cinnamon, cardamom and nutmeg. Pour this mixture evenly over the squash, turning a few pieces here and there to ensure all of them are coated. Cover the pan with foil and bake for about 25-30 minutes, or until the squash is not quite tender.

Increase the oven temperature to 425°F. Remove the foil  and turn the squash pieces over and season with salt. Roast on the top shelf for 10 minutes uncovered. 

Turn the squash again and increase the oven temperature to 450F°. Roast for about 15 minutes longer or until the squash is richly glazed.

Transfer the squash to a platter with a slotted spoon. Season the sauce with salt, spoon it over the squash and serve.