Roasted Paneer with Butternut Squash

Instructions

1. 1

   Preheat your oven to 220°C (425°F). Line a large baking sheet with parchment paper.

   Tip: A hot oven ensures the vegetables caramelize quickly and develop deep, sweet flavors.

2. 2

   In a small bowl, combine cumin, paprika, coriander, salt, and black pepper. Set aside.

   Tip: Mixing spices beforehand ensures even distribution across all ingredients.

3. 3

   Toss the paneer cubes and butternut squash chunks with olive oil until evenly coated. Add the minced garlic and grated ginger, then sprinkle the spice mixture over everything and toss gently to combine.

   Tip: Handle paneer gently to prevent it from breaking apart during mixing.

4. 4

   Spread the paneer and squash in a single layer on the prepared baking sheet, then scatter the red onion wedges among them.

   Tip: Don't overcrowd the pan—arrange ingredients in a single layer for best roasting results.

5. 5

   Roast in the preheated oven for 30-35 minutes, stirring halfway through, until the squash is tender and caramelized at the edges and the paneer is golden.

   Tip: The paneer should develop a light golden crust while the squash becomes creamy inside.

6. 6

   Remove from the oven and drizzle the honey over the roasted vegetables and paneer while still warm.

   Tip: The heat will help the honey distribute evenly and add a lovely glaze.

7. 7

   Squeeze fresh lime juice over the dish and sprinkle with chopped cilantro. Toss gently to combine and serve immediately.

   Tip: The lime juice brightens the rich, sweet flavors of the roasted vegetables.