Roasted Butternut Squash

What You Need:


  • 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 garlic powder
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • Kosher salt and freshly ground pepper
  • 1 pinch nutmeg

How to Make It:

How to make it: Preheat the oven to 425°. In a large bowl, toss the squash with the olive oil, cumin, coriander, garlic 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.

Recipe adapted from Melissa Rubel Jacobson and Food and Wine

This entry was posted in . Bookmark the permalink.