Part 45 (1/2)

teaspoon ground ginger

2 tablespoons pure maple syrup

1 tablespoon grapeseed oil or other light vegetable oil (but not olive oil)

PREHEAT THE oven to 400F.

Place the sweet potatoes directly on an oven rack (no tray is needed and no need to poke holes in them). Depending on the size of the sweet potatoes, the cooking time will vary. An average-size sweet potato takes about 45 minutes but large ones can take longer, sometimes up to 75 minutes if they are the giant kind.

Once you can easily poke through the potatoes in the center, they are done. Remove from the oven and split them lengthwise; leave them opened to speed up cooling.

When still warm but not too hot to handle, scoop out the sweet potatoes with a spoon and place in a large bowl. Discard the skins.

Add the remaining ingredients and mash everything with a strong fork. Serve warm.

You can also bake the sweet potatoes on the top rack of the oven if you have other things baking at the same time. If the oven is at a lower temperature, that's okay. Just bake a little longer.

Most ovens bake unevenly. Occasionally change the positions of the sweet potatoes so that they bake at the same rate.

ROASTED b.u.t.tERNUT SQUASH WITH CORIANDER SEEDS.

SERVES 6 TO 8 AS A SIDE DISH.

TIME: 50 MINUTES.

Here's a very simple way to serve b.u.t.ternut squash. Feel free to try it with different spices or even without any spices at all; the b.u.t.ternut will be able to stand on its own. To smash the coriander seeds easily, place them in a small plastic sandwich bag. Place a few layers of newspaper on top of the seeds and then have at it with a hammer or a mallet. You can also place them in a coffee grinder and pulse a few times (use caution, you don't want to reduce them to a powder).

2 medium-size b.u.t.ternut squash, peeled, seeded, and cut into -inch chunks

2 tablespoons olive oil

2 tablespoons coriander seeds, smashed

teaspoon salt

PREHEAT the oven to 375F.

Combine all ingredients on a rimmed baking sheet (the ”rimmed” part is essential, since you don't want the oil dripping off into the oven and causing a fire. Or do you?). Make sure that all the squash pieces are coated in oil and seeds, and spread into a single layer. Cook for about 35 minutes, tossing occasionally, until the squash is tender and slightly caramelized.

ROASTED PORTOBELLOS.

SERVES 2 AS A MAIN, 4 AS A SIDE.