So I’m officially declaring Tuesday as “Tasty Tuesday” because I’m sharing an epic recipe to spice up your ordinary squash. Plus since everyone else is talking and reading about the election, I figured I’d give you something else to drool over. If you want to shimmy down to the recipe, feel free or you can hang out here and check out how this recipe came about!
Side note, just to update you, as per my last post – I’m still off coffee, going strong and holding it down (as best as humanly possible) I can’t walk down the coffee isle at a grocery story or walk in a Starbucks without an eye twitch but I guess that’s normal …… In all seriousness, I’ve learned that I really love matcha and matcha lattes with almond milk are so epic. By far, my favourite place to grab a matcha latte is Tamp Coffee in Burlington, they make it the best hands down. It automatically comes with almond milk and if you want, they sweeten it with honey – win win!
A few weeks ago, I was offered the chance to develop some Middle Eastern recipes for the Inside Fitness January addition. Taking traditional recipes, giving them the “Chefanie” flare and showing people how easy it is to incorporate other cultural dishes. Fact: I love Indian and Middle Eastern Cuisine – two of my favourites, so I was really happy to take this on. In doing research, I actually learned quite a bit myself regarding the history, origins and health properties behind this style of food.
The use of healthful fats, whole real dairy, herbs/spices and fresh ingredients really do shine and like Indian cuisine, I find a many dishes to be really great for digestive support and digestive comfort. The array of spices and fermented dairy (if tolerated) really work well to keep the digestive system stimulated and help our good micro flora to flourish. Needless to say, I had a very happy tummy during my recipe development period.
The recipe I’m sharing below, was not one that was submitted but something I was inspired to make after learning about the spices and flavour combinations.
NOTE: It’s an incredibly warming, fragrant and comforting way to enjoy squash and perfect for this fall weather – if you wish, you can use sweet potatoes, carrots or plantains!
MIDDLE EASTER SPICED SQUASH
Yields 6 – 8 side servings
1 large butternut squash, peeled, cleaned and cut into 1 ½ “ cubes
2 cinnamon sticks
1 tsp ground coriander
½ tsp cumin
½ tsp turmeric
½ tsp sumac
1 tsp chili flakes
6 cardamom pods, crushed
1 ¼ tsp salt
½ tsp black pepper
1 ½ tsp vanilla extract
4 Tbsp Ghee, melted
4 Tbsp raw pumpkin seeds
1/3 cup chopped fresh cilantro – for garnish
*optional – serve with greek yogurt
- Pre-heat your oven to 425 degrees.
- In a large bowl add the squash and cinnamon sticks.
- Add all spices, melted ghee and vanilla extract and toss through until everything is evenly coated.
- In an even layer, spread the squash out on a baking sheet, you may need two depending on the size of your sheets.
- Scatter over the pumpkin seeds and roast for 30 minutes.
- Serve hot with cilantro over top and greek yogurt on the side (if desired)
I’d love to know what your favourite spice blends are! Share below so I can try them out myself 🙂
I hope you guys enjoy this, it’s a keeper and one that will fall into the weekly meal rotation!
Chef Steph xo