Butternut Squash with Ginger and Cilantro

From Rachael Ray Magazine November 2009

Butternut Squash with Ginger and Cilantro
Butternut Squash with Ginger and Cilantro

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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