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Butternut Squash Apple Aloo Gobi
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Butternut Squash Apple Aloo Gobi

Course Side Dish

Ingredients

  • 2 tablespoons (30 mL) of butter
  • 2 cloves of garlic minced
  • 2 jalapeño peppers seeded and finely diced
  • 1 tablespoon (15 mL) of cumin seeds
  • 1 tablespoon (15 mL) of fennel seeds
  • 1 tablespoon (15 mL) of coriander seeds
  • 2 tablespoons (30 mL) of curry powder
  • A 1-inch (2.5 cm) knob or so of frozen ginger grated
  • 1 teaspoon (5 mL) of salt
  • 1 butternut squash peeled, seeded and cut into bite-size pieces
  • 1 head of cauliflower cut into bite-size
  • pieces 2 apples, cored and cut into bite-size pieces
  • 1/2 bunch of fresh cilantro chopped

Instructions

  • Preheat your oven to 375°F (190°C). Turn on your convection fan if you have one.
  • Melt the butter in a small pan over medium heat. Add the garlic, jalapeños, cumin seeds, fennel seeds and coriander seeds. Stir for a minute or two, until the spices are lightly toasted. Remove from the heat and stir in the curry powder, ginger and salt.
  • In a large bowl, combine the butternut squash, cauliflower and apples. Add the spice mixture and toss together until everything is evenly combined. Transfer the works to a 13- x 9-inch (3 L) baking or roasting pan, spread it into an even layer and roast until the vegetables are tender and lightly browned, about 1 hour.
  • Just before serving, stir in and top with the chopped cilantro.