Spice Roasted Butternut Squash

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  • Servings: 6

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  • One 3-pound butternut squash-peeled, seeded and cut into 1-inch dice
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • Kosher salt and freshly ground pepper

How to make this recipe

  1. Preheat the oven to 425°. In a large bowl, toss the squash with the olive oil, cumin, coriander and cayenne and season with salt and pepper. Spread the squash on a baking sheet in a single layer and roast in the oven for about 40 minutes, until tender and lightly browned, tossing once halfway through. Transfer to a bowl and serve.

Contributed By Photo © <a data-cke-saved-href="http://mattbites.com/" href="http://mattbites.com/" class"="external">Matt Armendariz Published November 2008

470704 recipes/spice-roasted-butternut-squash 2013-12-06T23:50:24+00:00 Melissa Rubel Jacobson fall|winter|roasting|christmas|thanksgiving|side-dishes|6|basic-easy|vegetarian|web-exclusive|weeknight-dinner november-2008 recipes,spice-roasted-butternut-squash 470704

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