Roasted butternut squash is a simple and tasty side dish. Just toss chunks of butternut squash with a little oil and some spices, then roast until tender. I love the spice combination of coriander, cumin and cinnamon in this recipe, but you could substitute chili powder, curry powder or garam masala for an equally delicious dish.
Roasted Butternut Squash
2 pounds butternut squash (1 medium)
1 tablespoon canola or safflower oil
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/2 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
Preheat oven to 375 degrees. Coat a 13 x 9-inch (3-quart) baking dish with cooking spray. Peel and seed the butternut squash; cut into 1 1/2-inch chunks. Place squash chunks in baking dish. Drizzle oil over squash chunks and stir to coat. In a small bowl stir together coriander, cumin and cinnamon. Sprinkle spice mixture, salt and black pepper over squash; stir to evenly distribute seasonings. Bake 35 to 45 minutes until squash is tender, stirring occasionally.
Makes 6 servings
Similar Recipe: Curried Butternut Squash Soup