Grilled shrimp with chile and garlic and more recipes to try this week (via nytimes)
1 1/2 teaspoons ground turmeric1 large yellow onion, thinly sliced1/2 cup cilantro, roughly chopped1. Roast the squash: Arrange a rack in the middle of the oven and heat to 450 degrees. Line a rimmed baking sheet with parchment paper.
3. Drizzle over the 3 tablespoons of melted ghee, then sprinkle over 1 1/2 teaspoons salt and 1 teaspoon turmeric. Use your hands to evenly coat the squash with the seasonings, and arrange in roughly a single layer. Roast until browned and tender, rotating the pan once during cooking, 30 to 35 minutes.
5. In a large skillet, heat the remaining 3 tablespoons ghee over medium-high for 1 minute. Add the onion and cook, stirring frequently, until frizzled and browned, with some blackened bits, about 15 minutes.
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