Spice Roasted Butternut Squash

By Marge Perry & David Bonom
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.
  • Cuisine: American
  • Course: Side Dish


  • Butternut squash
  • Ground Allspice
  • ground black pepper
  • Ground Coriander
  • ground cumin
  • olive oil
  • Sea salt


  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.