3-3 1/2 pound of butternut squash peeled, seeded, cut into 1-inch pieces
2 tablespoons of olive oil
3/4 teaspoon of ground coriander
1/2 teaspoon of ground cumin
1/4 teaspoon of ground allspice
3/4 teaspoon of sea salt
1/4 teaspoon of ground black pepper
- Preheat the oven to 425°F. Lightly oil a large shallow roasting pan.
- Combine the squash and oil in a large bowl. Combine the coriander, cumin, allspice, salt and pepper in a separate bowl. Arrange squash on the prepared roasting pan in a single layer.
- Roast squash, stirring occasionally, until tender and lightly browned in spots, about 23-25 minutes.