The golden and orange color of root vegetables and winter squash are indicative of a rich source of beta-carotene (a form of vintamin A) and carotenoids, both powerful antioxidants. The sweetness of these power-packed veggies is brought out by the low, slow cooking in this traditional Moroccan dish and the succulent flesh marries beautifully with the flavorful spices. At the last, cilantro offers a cooling balances in just the right way.

Yields: 4 servings

INGREDIENTS:

1-3/4 lb. winter squash - pumpkin, red kuri, kabocha
2 tablespoons olive oil
2 tablespoons honey
2 cinnamon sticks, whole
3 whole cloves
1 teaspoon ground ginger
1/2 teaspoon cayenne
small bunch of cilantro, finely chopped
sea salt and freshly ground pepper

PROCEDURE:

Preheat the oven to 350°.
Cut the squash in half, remove seeds and cut into 1-inch chunks. No need to peel at this time - it will be easier to do after it is cooked a bit.
Steam the squash in a basket over boiling water for about 10 minutes until the flesh is tender but still firm.
Allow to cool just enough to handle it. Peel away skin with a paring knife and discard.
Place the squash in an ovenproof glass dish. Set aside.
In the meantime: Heat olive oil in a saucepan over medium-low heat and stir in the honey. Add the cinnamon, cloves, ground ginger, and cayenne and a pinch of salt and pepper. Let cook, stirring occasionally for about 5 minutes.
Pour the mixture over the pumpkin and bake in the preheated oven for 15 to 20 minutes uncovered.
Season with salt and pepper to taste.

SERVICE

Spoon onto a serving plate and discard cinnamon sticks and cloves.
Sprinkle with cilantro and serve warm.

LEFTOVER STORAGE

Store in a tightly sealed container in the fridge for 3 to 4 days.