Spice Roasted Butternut Squash

By: Marge Perry & David Bonom

  • Yield:

    6 Servings

  • Course:

    Side Dish

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.