Recipes Side Dishes Vegetable Side Dishes Roasted Vegetables Sugar-and-Spice-Roasted Squash 5.0 (1) 1 Review The squash here gets tossed with pumpkin-pie spices (cinnamon, nutmeg, cloves) and glazed with coconut milk. More Vegetable Side Dishes By Hubert Des Marais Hubert Des Marais Won Best New Chef at: The Ocean Grand (now a Four Seasons Resort), Palm Beach, Florida Food & Wine's Editorial Guidelines Updated on March 29, 2018 Save Rate PRINT Share Close Photo: © Lisa Linder Active Time: 25 mins Total Time: 1 hr 40 mins Yield: 4 to 6 Cook Mode (Keep screen awake) Ingredients One 13.5-ounce can unsweetened coconut milk 1/4 cup light brown sugar 8 garlic cloves, unpeeled One 1 1/2-inch piece of fresh ginger, peeled and thinly sliced 1 fresh hot red chile, thinly sliced 1 teaspoon cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground cardamom 1/2 teaspoon freshly grated nutmeg One 2-pound, unpeeled butternut or kabocha squash—washed, halved, seeded and cut into 2-inch pieces Salt Directions Preheat the oven to 350°. In a large roasting pan, stir together the coconut milk, brown sugar, garlic, ginger, chile, cinnamon, cloves, cardamom and nutmeg. Add the squash and turn to coat thoroughly. Cover the pan with foil and bake for about 45 minutes, until the squash is almost tender. Increase the oven temperature to 425°. Uncover the pan. Turn the squash pieces over and season with salt. Roast on the top shelf for 15 minutes. Increase the oven temperature to 450° and roast for about 15 minutes longer, until the squash is richly glazed. Transfer the squash to a platter with a slotted spoon. Season the sauce with salt, spoon it over the squash and serve. Originally appeared: November 2010 Rate It Print