Cook Mode
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Substances
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One 13.5-ounce can unsweetened coconut milk
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1/4 cup gentle brown sugar
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8 garlic cloves, unpeeled
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One 1 1/2-creep part of fresh ginger, peeled and thinly sliced
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1 fresh sizzling red chile, thinly sliced
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1 teaspoon cinnamon
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1/2 teaspoon ground cloves
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1/2 teaspoon ground cardamom
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1/2 teaspoon freshly grated nutmeg
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One 2-pound, unpeeled butternut or kabocha squash—washed, halved, seeded and lower into 2-creep objects
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Salt
Instructions
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Preheat the oven to 350°. In an limitless roasting pan, poke collectively the coconut milk, brown sugar, garlic, ginger, chile, cinnamon, cloves, cardamom and nutmeg. Add the squash and switch to coat completely. Duvet the pan with foil and bake for approximately 45 minutes, except the squash is virtually tender.
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Form bigger the oven temperature to 425°. Reveal the pan. Flip the squash objects over and season with salt. Roast on the pinnacle shelf for 15 minutes. Form bigger the oven temperature to 450° and roast for approximately 15 minutes longer, except the squash is richly glazed. Switch the squash to a platter with a slotted spoon. Season the sauce with salt, spoon it over the squash and motivate.
Within the foundation regarded: November 2010
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