Indian Five Spice Roasted Acorn Squash

Ingredients

• 1 medium acorn squash
• kosher salt
• black ground pepper
• olive oil
• 1 T panch phoron mixture (or get adventurous and create your own spice blend!)
• 1 tsp paprika

Directions

Preheat the oven to 350°F.  Peel and segment the squash into thick wedges and then place on a roasting pan lined with aluminum foil.  Drizzle with a bit of olive oil and generously sprinkle some salt and black ground pepper over the wedges.

In a small skillet, heat a little oil gently and add the spices (I used fennel, cumin, coriander, and mustard powder).  Leave them until they start to pop and you can smell the aromas releasing into the oil.  This process is known as tempering.

Pour the tempered panch phoron and its oil over the squash wedges.  Sprinkle a bit of paprika on the wedges and then roast in the oven for 20 minutes until you can pierce the squash easily with a fork.

Combine all ingredients in a bowl and mix together. Enjoy!