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Butternut Squash with Ginger and Cilantro


From Rachael Ray Magazine November 2009

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  • 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


Step 1

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.


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