My F&W
quick save (...)

Spice Roasted Butternut Squash

  • ACTIVE: 15 MIN
  • TOTAL TIME: 55 MIN
  • SERVINGS: 6
  • BASIC-EASY
  • VEGETARIAN
  1. One 3-pound butternut squash-peeled, seeded and cut into 1-inch dice
  2. 2 tablespoons extra-virgin olive oil
  3. 1 1/2 teaspoons ground cumin
  4. 1 teaspoon ground coriander
  5. 1/4 teaspoon cayenne pepper
  6. Kosher salt and freshly ground pepper
  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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.