Tamarind and Ginger Roasted Butternut Squash

Tamarind (also called Indian Dates) give that unique sweetness to Worcestershire Sauce

Source: Jim Weber


2 tablespoons
tamarind paste (use up to 3 tablespoons to taste)
3 tablespoons
light oil
1 tablespoon
fresh ginger (grated)
1⁄4 teaspoon
chili pepper flakes
1 teaspoon
butternut squash (or a couple of sweet potatoes, turnips, parsnips, fennel or carrots - any firm root vegetable)


Preheat the oven to 400°F.                                                                                                                                                                      

Peel and seed the butternut squash (or your root vegetable of choice). Cut the squash into bite-size pieces (about 1 inch) and place pieces in a large bowl.                                                                                                                                                               Mix tamarind, oil, ginger, chili and salt in a small bowl. Add the dressing to the bowl with the squash pieces and coat thoroughly. Spread squash pieces evenly on one to two baking sheets with sides. Roast in preheated oven for about 15 minutes.                                                                                                                                                                                                                                                                                Carefully remove baking sheet from oven and turn pieces with a spatula. Return to oven rotating baking sheet to ensure even cooking. Roast for 15-20 minutes longer, until squash is tender.                                                                                                                                                                                  

Can be served immediately or transferred to a casserole dish with a lid to keep warm. Can be frozen and reheated in the mircrowave.  (Recipe♦819)