Sweet and Spicy Roasted Winter Squash with Caramelized Whole Garlic Cloves (Bite This)

bite this post 12 14 2010 Sweet and Spicy Roasted Winter Squash with Caramelized Whole Garlic Cloves (Bite This)

Red Kuri, Buttercup, Kabocha or Delicata are my favorites squash’s to use for this simple and delish recipe. This is a beautiful festive compliment to any meal; mix it into a mixed winter green salad, put it over cooked grains, sautéed greens, sprinkle some toasted pumpkins seeds over it…basically anyway you wanna serve this, you gotta wonderful sweet seasonal treat… :)

Sign Up for GreenChefs Bite This Daily Foodie Inspiration Emails

For the Recipe

one 2-pound squash, washed, halved, seeded and cut into 2-inch pieces

4 TB maple syrup or agave

8 cloves of garlic, unpeeled

one 1 1/2 piece of fresh ginger, thinly sliced

1 fresh hot chili pepper, thinly sliced

1 tsp ground cinnamon

1/4 tsp ground cloves

1/2 tsp smoked paprika

dash of cayenne

2 TB coconut butter, melted

1/2 tsp sea salt

Instructions
1. Preheat oven to 400.
2. In a large roasting pan add squash with the syrup, garlic, ginger, chili, spices, sea salt and coconut butter.
3. Cover with lid or foil and bake for about 40 minutes, or until squash is tender.
4. Increase temperature to 450 and uncover the pan.
5. Mix the squash around with a spoon and move pan to top shelf and roast for 15 minutes or until squash is caramelized.

  • Kearaaxelrod

    Does the garlic ever get peeled? Do I serve the dish with the unpeeled garlic, and let people squish it out on their own? Does the unpeeled garlic stay in the dish, uneaten, for the heck of it? What kind of coconut butter? Coconut oil, or that coconut flesh + oil butter?

    Let me know if you’re in the market for a proofreader . . .

  • http://www.facebook.com/aria.alpert Aria Alpert

    Nope. the garlic never gets peeled and yes you serve it all together and those that love garlic and would like to pop yummy caramelized garlic outta their skin will be in heaven and those that don’t, won’t eat it and so more for the lovers…:) …and as far as the coconut butter, i am under the impression that coconut butter and coconut oil are the same thing and/or interchangeable, depending on the temperature you are desiring for the recipe.



Find us on Google+