Hassle-Free Roasted Squash

by Laura Donnelly — September 18, 2007

Jamie Oliver is one of the earlier food stars. A young rambunctious soccer player, his recipes are as charming as he is. His ideas are creative, healthy, and original. Any of his books would be a great addition to your collection, but his first book, Naked Chef is my favorite.

I saw him demonstrate this recipe on the Today Show once and I couldn't believe how fast it is. Butternut squash is so healthy, but I hate having to peel it. In this recipe, it is roasted in wedges, no peeling necessary!

Spicy Roasted Squash

Serves 6

1 medium butternut squash, about 2 to 3 lbs
2 teaspoons coriander seeds
2 teaspoons oregano
1/2 teaspoon fennel seeds
2 small dried red chilies
1 teaspoon salt
1 teaspoon pepper
1 clove garlic, minced
1 Tablespoon olive oil

1. Preheat oven to 400. Cut squash in half. Scoop out seeds, then cut into wedges about 1-inch thick.

2. Grind spices, then add garlic and oil. Toss squash wedges with spice mixture, then lay in single layer on baking sheet.

3. Roast for 30 minutes or until tender and edges are slightly caramelized.