Name: Moroccan-Spiced Butternut Squash
Total time: 50 min
Yield: 6
Ingredients: One 3-pound butternut squash, peeled, seeded and cut into 1-inch dice; 2 tablespoons extra-virgin olive oil; 1/4 teaspoon ground cumin; 1/4 teaspoon ground ginger; 1/4 teaspoon ground coriander; 1/4 teaspoon ground cayenne; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground allspice; Kosher salt; Freshly ground pepper

Preheat the oven to 425°. In a large bowl, toss the squash with the olive oil and spices, then season with salt and pepper. Spread the squash on a baking sheet in a single layer and roast in the oven for 25 minutes. Toss and continue cooking for 20 more minutes, until tender and lightly browned. Transfer to a bowl and serve.

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Moroccan-Spiced Butternut Squash

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