- 4 lbs butternut squash, peeled and cut into 3/4″ cubes (about 10 cups)
- 1/4 cup vegetable oil
- 2 tsp ground coriander
- 1/2 tsp ground black pepper
- 1/2 cup finely chopped crystallized ginger
- 1/2 cup cilantro leaves
Preheat oven to 450 degrees. Spray two large baking sheets with no-stick spray; set aside.
In a large bowl, toss the squash with the oil, coriander, and pepper. Arrange squash in a single layer on the baking sheets. Bake about 30 minutes, turning occasionally, until tender and golden-brown.
Transfer squash to a serving bowl and toss with ginger and cilantro.
6 servings