#115 squash with cardamom and nigella seeds

from Plenty More

This is my first autumnal themed dish of the year. If left to my own devices, I usually end up roasting butternut squash on a sheet pan with spices, so it was fun to switch techniques up with this recipe. The onion and squash were first sauteed with Indian spices before they were put in a baking pan with veggie stock to help give extra flavor to the squash. Despite the two-step cooking I felt like this was fairly easy to throw together and could totally be done on a weeknight. I served it with an amazing black eyed pea goan curry from Smitten Kitchen.