Butternut Squash with Ginger and Cilantro
From Rachael Ray Magazine November 2009
- 4 pounds butternut squash, peeled and cut into 3/4-inch cubes (about 10 cups)
- 1/4 cup vegetable oil
- 2 teaspoons ground coriander
- Salt and pepper
- 1/2 cup finely chopped crystallized ginger
- 1/2 cup cilantro leaves
Preparation time 15mins
Cooking time 45mins
Preheat the oven to 450 degrees . In a large bowl, toss the squash with the oil, coriander, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. On each of 2 large baking sheets, arrange the squash in a single layer and bake, turning occasionally, until tender and golden-brown, about 30 minutes.
Transfer the squash to a serving bowl and toss with the crystallized ginger and cilantro.