Courtesy of PureZing

INGREDIENTS:

1 lb. Butternut squash
3 Tablespoon coconut oil, or olive oil
1 medium onion cut into half rings
½ teaspoon chili powder
2 cloves garlic, pressed or finely minced
1 small red chili pepper, seeds removed and finely chopped
1-inch fresh ginger, peeled and finely grated
8 green cardamom pods. Open pods, remove seeds and lightly crush
1 teaspoon sweet paprika
2 teaspoons ground coriander
1 teaspoon ground cumin

DIRECTIONS:

Preheat the oven to 400 degrees.

Cut the squash into long wedges. Remove the peel, seeds and fibers from each piece. Heat the oil in a large frying pan.

Add the onion, garlic, chili and ginger to the pan and cook over a low heat for 5 minutes, stirring occasionally , until the onions are just tender. Add the spices and cook for a few seconds more.
Add the pieces of butternut squash and toss everything together until well coated in the spicy mixture.

Put the squash into a roasting pan and roast it for 35-40 minutes, or until the squash is tender and lightly browned around the edges.