Spice Roasted Butternut Squash
Marge Perry & David Bonom

Spice Roasted Butternut Squash

Once the squash is peeled and cut up, this dish takes only minutes to assemble. If you are tight on time, buy the squash ready to cook – it is available peeled and cut up in many grocery store produce sections.

Yield:

6 Servings

Ingredients

3-3 1/2 pound butternut squash, peeled, seeded, cut into 1-inch pieces

2 tablespoons olive oil

3/4 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 teaspoon ground allspice

3/4 teaspoon sea salt

1/4 teaspoon ground black pepper

Directions

  1. Preheat the oven to 425°F. Lightly oil a large shallow roasting pan.
  2. Combine the squash and oil in a large bowl. Combine the coriander, cumin, allspice, salt and pepper in a separate bowl. Toss spice mixture with squash. Arrange squash on the prepared roasting pan in a single layer.
  3. Roast squash, stirring occasionally, until tender and lightly browned in spots, about 23-25 minutes.
Tags:Baking Sheet, Everyday, Potatoes, Side Dish