Roasted butternut squash with sweet spices, lime, and green chile
Roasting
This recipe comes from Yotam Ottolenghi's <em>Plenty.</em> It is surprising and refreshing, and I find it irresistible. A few notes: The original recipe calls for whole cardamom pods and allspice. I was feeling lazy and liked the flavor of garam masala when I tried it once, so that's what I use. If you want to use cardamom pods, place 2 tablespoons pods in a mortar and work with a pestle to get the seeds out of the pods. Discard the pods and work the seeds to a rough powder. Transfer to a small bowl and add 1 teaspoon of allspice and use this in place of the garam masala. Or use any other combination of these sweet, wintry spices: cinnamon, cloves, nutmeg, etc. Also, this recipe will leave you with enough sauce to make this dish at least one more time. I don't suggest trying to halve it -- having the sauce on hand will mean less prep next time around.
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