This dish is inspired by a classic spiced Indian winter squash sauté that's sweetened with a bit of unrefined sugar. In this version I roast the vegetable chunks and toss them with maple syrup for extra flavor. If you have the chance, head to an Indian grocery store for the garam masala. You'll find the whole spices packaged together. Grind them in a spice grinder, and you'll be treated to a cloud of potent fragrance—cinnamon, cloves, cumin, cardamom and more—that will transport your kitchen to another continent.

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