These days I tend to go to squash for my carbohydrates a lot as we are in the middle of “Squash” season coming into winter. I came across this great recipe for a butternut squash side in one of my cookbooks by Jamie Oliver and I think it’s a perfect accompaniment to any lean protein.  Sometimes we just need to “spice” up our foods, especially since we tend to eat the same thing day in and day out – it’s amazing  how much excitement and flavor spices and herbs can add to every day healthy foods! I don’t have the calorie content unfortunately as I don’t count calories, but I usually will eat 1/2-1 cup per meal.Try them out – believe me, you will feel “naughty” eating this, almost like you’re cheating! 🙂

Try it out!

Spicy Roasted Squash

6 servings

1 medium /large butternut squash (2-3 lbs)

2 tsp coriander seeds

2 tsp dried oregan0

1/2 tsp fennel seeds

2 small dried red chilies (or to taste)

1 tsp salt

1 tsp freshly ground black pepper

1 clove of garlic

1 tbsp olive oil (or spray)

Preheat oven to 400F. Wash the squash, then cut it in half with a large sharp knife (cut off one side and roll the squash on to the cut edge to make this safer and easier). With a large spoon, remove the seeds from the squash (try roasting these and either spray the with Pam or sprinkle with a little olive oil and some sea salt and have them as a snack or top on a salad). Cut the squash lengthways into quarters in hal – you should have approximately 1 inch thick, boat-shaped wedges of squash. Put them into a bowl.

Put all the dried herbs and spices into a mortar and pestle and pound them up with the salt and pepper to make a fine powder. Once you’ve done this, add the garlic clove and pound it into the spices. Scrape out the contents into the bowl and add 1 tbs of olive oil. Toss the squash thoroughly in this herb and spice mixture, making sure that all the pieces are well coated.

Place the squash pieces in a line, skin side down, on a baking tray. Roast them for about 30 minutes, or until tender. The spicy flavor will cook into the squash, and the squash will crisp lightly, the skin becoming caramelized and chewy.