A Recipe for Roasted Squash with Ghee and Garam Masala

From Scott Mowbray and Ann Taylor Pittman's "The Global Pantry Cookbook"

***Hi friends, a few things: 

1. There will be no TOD dispatch for the next few weeks. We’ll catch up in the new year 💕 Happy holidays!

2. Some of the links in this post are affiliate links, meaning I’ll earn a small commission at no extra cost to you if you decide to purchase the amazing books, ingredients, etc. through them. Thank you ever so much in advance for your support of this newsletter ❤️

Earlier this week, we chatted about Scott Mowbray and Ann Taylor Pittman’s “The Global Pantry Cookbook”—a beautiful collection of recipes showcasing the ways in which global powerhouse ingredients (think sumac, harissa, kecap manis) can be incorporated into a wide variety of dishes that transcend the cuisines with which they’re traditionally associated. I also shared this recipe for a chuck roast with root vegetables and gravy, its flavors elevated with the addition of oyster sauce (be sure to check it out here if you missed it).

With this being our last dispatch of the newsletter for 2023, I’m feeling extra generous, so I’ve got another recipe from “The Global Pantry Cookbook” incoming for today: roasted squash wedges, anointed with ghee and garam masala, that are the perfect thing to dish out during the holidays. The addition of honey makes for squash that’s beautifully caramelized on the outside while still having a soft, creamy interior. “Ghee, with its slightly funky, beefy aroma and flavor takes things to a new level,” write Scott and Ann, “and marries perfectly with the robust punch of the garam masala.” 

While this recipe calls for acorn squash, this flavor combination would work well with really any kind of winter squash—butternut squash, sweet potatoes, the world’s your oyster … er, I mean, squash. If you opt for either swap, be sure to cut them down into cubes (or even the pre-cut stuff from the grocery store, if you need to get dinner on the table quickly) and roast them at the same temperature for the same time, stirring halfway through.

Before I leave you with this—I wanted to thank you all profoundly for your support of “That One Dish” this year. Starting this newsletter is something I admittedly spent the former half of 2023 debating and overthinking, but getting to jump back in here and share these recipes, talk to some amazing names in food, and telling stories has left me with absolutely no regrets. Thank you once again! ❤️

Serves 4

• Cooking spray

• 1 (1 ½-pound) acorn squash

• 2 tablespoons ghee, melted

• 1 teaspoon garam masala

• 1 teaspoon honey

• ½ teaspoon kosher salt

• ¼ teaspoon freshly ground black pepper

1. Preheat the oven to 425°F with the rack placed in the center. Coat a sheet pan with cooking spray or line it with parchment paper.  

2. Cut the squash in half lengthwise; scoop out and discard the seeds and membranes. Cut each squash half into 4 wedges to yield 8 total. Arrange the squash on the prepared pan, skin side down so they rest like boats (for even more seasoning). 

3. Combine the ghee, garam masala, and honey in a small bowl; brush liberally over the flesh sides of the squash wedges. Sprinkle the salt and pepper over the squash wedges. Now lay the squash wedges flat, cut side down, on the pan. 

4. Roast the squash until they start to brown, about 15 minutes. Turn the squash wedges over, and brush with any excess ghee from the pan. Roast until browned and tender, about 15 more minutes. Serve directly from the pan or arrange on a platter.

Recipe adapted from “The Global Pantry Cookbook: Transform Your Everyday Cooking with Tahini, Gochujang, Miso, and Other Irresistible Ingredients” by Scott Mowbray and Ann Taylor Pittman. Copyright © 2023. Used with permission of Workman Publishing. All rights reserved.