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
INGREDIENTS
- Butternut squash
- Ground Allspice
- ground black pepper
- Ground Coriander
- ground cumin
- olive oil
- Sea salt
DIRECTIONS
- Preheat the oven to 425°F. Lightly oil a large shallow roasting pan.
- 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.
- Roast squash, stirring occasionally, until tender and lightly browned in spots, about 23-25 minutes.
